Yogurt Cake With Marmalade Glaze Recipe Epicuriouscom

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
• Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
• Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
• Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

Steps:

• Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend. Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Steps:

• For Crust:
• Position rack in center of oven; preheat to 425°F. Butter 9-inch-diameter springform pan with 2-inch-high sides. Whisk egg yolk, lemon juice, lemon peel and vanilla in small bowl to blend. Blend flour and sugar in processor. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
• Whisk egg white until foamy. Brush crust lightly with some egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350°F. for filling: Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar; beat until well blended. Beat in 2 tablespoons cornstarch, 1 tablespoon lemon juice, all citrus peel and vanilla. Add eggs 1 at a time, beating just until blended after each addition. Beat in sour cream. Pour filling into crust. Bake cake until puffed and cracked around edges and center moves only slightly when pan is gently shaken, about 55 minutes. Remove from oven. Run small knife around sides of pan to loosen cake. Cool cake in pan on rack. Refrigerate cake overnight.
• Boil marmalade and 2 teaspoons lemon juice in saucepan until slightly reduced, about 2 minutes. Spread warm glaze atop cake. Chill cake 10 minutes. Remove pan sides. Transfer cake to platter. Garnish with orange and mint.

Steps:

• For candied orange peel:
• Using a sharp knife, cut all rind and white pith from oranges in wide strips. Trim off any flesh still clinging to the white pith. Place peel in a small heavy saucepan. Add cold water to cover; bring to a boil. Drain. Repeat with cold water. Drain; reserve peel.
• Combine sugar and 2 cups water in same saucepan. Stir over medium heat until sugar dissolves. Add the orange peel, star anise, and vanilla bean. Bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes. Let cool slightly. Transfer peel to a cutting board and thinly slice. Return peel to syrup. DO AHEAD: Can be made 1 week ahead. Place in a jar, cover, and chill.
• For cake:
• Preheat oven to 350°F. Butter pan. Line with a parchment-paper round; butter paper. Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat. Remove from heat and let steep.
• Meanwhile, sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in orange juice, marmalade, and orange zest. Beat in eggs one at a time, blending well between additions (mixture may look curdled).
• Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions. Beat in any Grand Marnier not absorbed by the currants. Fold in currants. Pour batter into prepared pan; smooth the top.
• Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes. Let cool in pan on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• Remove pan sides from cake. Invert onto a serving plate. Arrange candied orange peel over and brush with some of syrup, if desired.

Steps:

• Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you're using them, baking powder and salt and keep near by as well.
• Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in 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.
• Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
• To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat (on the range or in the microwave oven) until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Steps:

• Beat the egg yolks with the sugar to a thick, pale cream. Beat in the flour, then the yogurt, lemon zest, and lemon juice until it is thoroughly blended.
• Whisk the egg whites until stiff and fold them into the yogurt mixture. Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter. Bake in an oven preheated to 350°F for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside.
• Turn out onto a serving plate, and serve warm or cold.
• If you are making the syrup, boil the water with the sugar, lemon juice, and grated orange zest for 3 to 5 minutes. Let it cool, then chill in the refrigerator.

Steps:

• 1. Preheat oven to 350 and butter a loaf pan. 2. Whisk together flour, ground almonds, baking powder, and salt. 3. Put sugar and lemon zest in a medium bowl and rub together until moist. 4. Add yogurt, eggs, and vanilla and whisk vigorously until smooth. Add dry ingredients and whisk again. With a rubber spatula, blend in oil. It takes a little while but will eventually develop a nice sheen. Scrape batter into loaf pan. 5. Bake for 50-55 minutes, or until cake is golden brown and begins to pull away from the side of the pan. Cool 5 minutes and remove from pan to cool. 6. Heat jam and water in small pan and stir until liquified. Gently brush on top of cake with pastry brush.

Steps:

• Preheat oven to 350 degrees.
• Spray loaf pan with nonstick baking spray.
• Sift together flour, baking powder, and salt. Set aside.
• In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined.
• Pour over dry ingredients and mix until just combined; do not overbeat.
• Pour into loaf pan and bake for 45 minutes.
• Remove and allow to cool slightly. Remove from pan.
• While cake is cooling, pour marmalade into pan. Heat until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.