Skip to main content

Tuesdays with Dorie - French Yogurt Cake with Marmalade Glaze

This week's recipe was French Yogurt Cake with Marmalade Glaze, chosen by Liliana of My Cookbook Addiction. Thank goodness I'm baking again, lol. It was quick and easy to mix together. I chose to use flour instead of ground almonds, although I would like to try it with the almonds at some point. It made a moist, tasty cake, with the lemon adding a very nice flavor. It would be a perfect loaf cake to make to share with good friends...and I had wonderful company today while baking (thank you Christi!!). We forgot to take a picture of it before we cut into it, but that's okay! I couldn't find the lemon marmalade to make the glaze, so my cake went glaze-less, but it was still wonderful! The crust had a nice crispness to it when it was freshly baked, and we both liked that part. :)

Check out what the other TWD Bakers did with this recipe, as there were several "playing around" variations listed with the recipe.



Ivette said…
Your cake looks good! I urge you to try the almonds.. it gave my cake an awesome taste. You're right though.. without any glaze it still tastes great with the lemon flavor. I'm glad you made it!
Unknown said…
Great job - your cake looks perfect! I skipped the almonds too. This is a great recipe.
Pamela said…
I made it with all flour and no glaze, too. That lemon marmalade is tough to find!
Anonymous said…
I liked the crisp crust too. Your cake looks nice!
Anonymous said…
Looks great!
Christi said…
IT was so good and I am glad I could help...I mean watch! It was fun!!
Leslie said…
Your cake looks terrific! I liked the almonds but I wished I could have tried it with the lemon marmalade.
Annette said…
Your cake looks great! I really liked it and plan to make it again.

Popular posts from this blog

Homemade Cinnamon Dolce Latte

I recently professed my love of coffee and fancy coffee drinks.  After the success of the Peppermint Mocha , I decided to tackle the Cinnamon Dolce Latte, another one of my favorites.  According to the Starbucks website, it has flavors of "cinnamon, butter and brown sugar".  Well, I covered the cinnamon and brown sugar components, but left out the butter.  And you know what, I think it turned out quite well, if I do say so myself!  I honestly wasn't sure if the cinnamon flavor in the syrup was going to be strong enough, but it was.  I will admit to being impatient and not letting it steep for very long, so the cinnamon flavor might develop more if you do actually let it sit and cool off first.  If you wanted it to be even stronger, you could always add a tiny bit of cinnamon oil to it as well.  But be careful -- a little of that goes a long way! How much to make depends on how much you'll actually use.  I just made a single batch this first time, but considering

Thick and Chewy Snickerdoodles

I admit, I love snickerdoodles.   Cinnamon and vanilla?   Yes, please.   What’s funny is that I never really had them much as a kid, just occasionally in the school cafeteria.   I know, ew. Anyway, snickerdoodles were one of the first cookies that the Munchkin helped make when he was little.   He could help dump everything in the mixer (or “loud noise” as he would call it!) and then it was fun for him to roll the balls of dough in the cinnamon sugar before putting them on the baking sheet. Even since then, my go-to recipe for snickerdoodles has been this one by Emeril.   It’s a great recipe, baking up a thin, crispy cookie (at least when I make them!).   However, I was looking for something different this time, something thicker and chewier.   I found this recipe from the blog How Sweet it Is .   I decided to try it, and while I did keep the ingredient list the same I changed up the method a bit to suit me better.   The result?   What I was looking for – thick and

Chicken Cordon Bleu Casserole

While looking through my notebook, I ran across a recipe that I made oh, about 5 or so years ago. I remember making it. And I remember Sean loving it, which is a miracle considering it has a **shudder** vegetable in it. But I never made it again. I decided why not try it again. I've never made real Chicken Cordon Bleu, and I honestly think I've only eaten it once or twice, so I can't truly compare this casserole to the real thing. I made some changes to the recipe that I found, and in the recipe I've posted below I've made a few tweaks that I think will make it better. It's not a light recipe by any means, but if your New Year's Resolution was to eat healthier, you could probably make some changes to make it health ier ... It was good, but I probably won't make it often. While D and I liked it, Sean and even Kade just picked at it. Oh well. Random, but have I mentioned that school starts back today? I am SO ready. ;) Enjoy! Chicken Cordon Bleu Casserole