August 12, 2019

a simple french cake for summer


Hello Summer Warriors! I know many of you have kids back to school, but we still have a few weeks left. This summer went by at the speed of light, don't you think? I can't think of the last time I posted a recipe in this space. It's been so long, I had to go and check. It was this chocolate cake that I wrote about last February.


'Lunch in Paris, A Love Story with Recipes' by Elizabeth Bard -  is one of the books I had under consideration for my recent 'Summer in Paris' book surprise box. It didn't make the cut for a variety of reasons, mostly because I went FULL THROTTLE VINTAGE with the book I chose. But I'm actually considering buying this one. And I don't really buy that many books anymore. Because of the recipes. There are tons and tons of recipes and the ones I've tried have been fabulous, and the ones I haven't tried yet also look fabulous.



This cake. EVER SO NICE. It goes well with tea. It wouldn't be 'wrong' to eat it with breakfast. It's lovely for dessert. It's not too heavy. It would be a lovely idea to take it on a picnic. This cake can be for whatever occasion you want it to be! It bakes up like a pillowy, soft, apricot cloud. And you can make it even if it's not summer because you use a can of apricots. I have yet to eat an apricot out of hand that tastes like how I think apricots should taste. At this point, I've decided that, gasp - canned apricots are better than fresh.


And it's so simple to make. I actually didn't make it - my 13 year old daughter did! What's nice about the yogurt cake base is that any kind of fruit would work - fresh peaches or plums, raspberries or blackberries, pears in the fall - all of those options would work fabulously.


I think you should jump all over this one.

YOGURT CAKE

Ingredients:

1 cup whole milk yogurt
1 cup sugar
large pinch sea salt
1 teaspoon vanilla extract
1/3 vegetable oil
2 large eggs
1 and 2/3 cups flour
1 and 1/2 teaspoon baking powder
1 teaspoon baking soda
zest of 1 lemon
one 15 or 16 oz can apricots, drained and quartered

Directions:

Preheat oven to 350 degrees. Lightly oil a 10 inch round cake or pie pan and line it with parchment paper. In a medium mixing bowl, combine yogurt, sugar, salt, and vanilla - whisk until smooth. Add the oil in a steady stream, whisking to combine. Add the eggs one by one, whisking to incorporate after each addition.

Sift together the flour, caking powder, and baking soda; add to yogurt mixture; whisk lightly to combine. Stir in lemon zest.

Transfer batter to cake pan; top with the chopped apricots. Bake on center rack of the oven for 45 minutes, until golden brown and slightly risen. A toothpick inserted into the middle should come out clean. 

Lift the cake by the parchment paper onto a wire rack to cool. Serve slightly warm or at room temperature. This cake actually gets moister with age, so it tastes great the next day. Simply cover the fully cooled cake with foil (I cover cakes with a tea towel - foil is so awful for the environment) ; an airtight container or plastic bag will make it soggy. 

Makes one 10 inch cake. If using pears, mix with a bit of brown sugar. A streusel topping can be added as well!

Have you read this book? I've made the lentils with white wine, herbs, and tomatoes as well and that recipe is WONDERFUL. I'm going to go buy some gorgeous mushrooms I saw at a local Farmer's Market and make her mushroom turnovers next.

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