Dorie Greenspan's French Yogurt Cake (with Ina Garten's glaze) and raspberry sauce to pour over. Since it was two hes and two shes, the cups and saucers are for the ladies. Mugs will suit the gentlemen better!
Before the company arrived, I gathered everything together on the marble topped island --
And, of course, it is a mix of my blue and white -- a French blue and white sandwich tray that is perfect for loaf cakes or breads, a late 1800s blue and white gravy boat is perfect for sweet sauces as well as gravies, and my Spode Blue Room plates and cups and saucers (and mugs for the gentlemen). Cloth napkins, of course, for there is hardly any other kind at Linderhof!
Company always gives me a chance to try something new and I've been wanting to make this cake. It won't be the last time for it's a great cake and I can imagine it baked in a round, split and filled with lemon curd and dusted with powdered sugar, made with orange zest instead of lemon and orange marmalade used to glaze the top. It's a "little black dress" sort of cake!
There was a whole half left . . . which will be perfect for noshes for afternoon tea this week. Alas, the raspberry sauce is gone, however . . . but the cake is a perfect tea cake!
DORIE GREENSPAN'S FRENCH YOGURT CAKE
1 1/2 cups flour (Dorie says you can use 1/2 cup ground almonds if you'd prefer)
2 t. baking powder
pinch of salt
1 cup sugar
grated zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/4 t. vanilla
1/2 cup canola or safflower oil
1/2 c. lemon marmalade, strained
1 t. water
Center a rack in the oven and preheat the oven to 350. Generously butter an 8 1/2 x 4 1/2 inch loaf pan and place the pan on a baking sheet.
Whisk together the flour (ground almonds if you're using them), baking powder and salt.
Put the sugar and zest in a medium bowl and with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla, whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan, it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and sides of the pan. Unmold and cool to room temperature right side up on the rack.
Put the marmalade in a small saucepan, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.
BAREFOOT CONTESSA GLAZE:
Cook 1/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
Carefully place the cake on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze: Combine 1 cup powdered sugar and 2 T. lemon juice and pour over the cake.
It's Tuesday, which means that's it's Tea Tuesday so please visit these ladies to see "All Things Tea" this Tuesday!!!
Tabletop Tuesday with Marty at A Stroll Thru Life
Tea Time Tuesday with Terri at Artful Affirmations
Tea Cup Tuesday with Martha at Martha's Favorites
Tea Pot and Tea Things Tuesday with Pam at Breath of Fresh Air
Tea Time Tuesday with Katherine at Lady Katherine's Tea Parlor
Tuesday Tea for Two with Wanda Lee at The Plumed Pen
Tea Time Tuesday with Sandi at Rose Chintz Cottage