French Riviera Yogurt Cake Recipes

FRENCH YOGURT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-1/2x4-1/2-inch loaf pan with butter.
• Sift flour, baking powder, and salt together into a bowl.
• Combine white sugar and lemon zest in a bowl. Rub lemon zest into the sugar with your fingers until fragrant.
• Combine eggs, yogurt, juice of 1 lemon, and vanilla extract in a large bowl; beat with an electric mixture until blended. Add flour mixture and sugar mixture; beat on low speed until batter is just combined. Fold in olive oil gently using a spatula.
• Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan, at least 30 minutes. Run a knife around the edge of the pan to loosen; invert onto a serving dish.
• Whisk remaining lemon juice and confectioners' sugar together in a bowl to make a thin glaze. Drizzle glaze over cake.

THE RIVIERA

Steps:

• Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.

FRENCH YOGURT-CAKE

Steps:

• Preheat oven 300°F.
• Mix yogurt and sugar.
• Add the 3 containers of flour, one by one and the salt, the dough will be hard.
• Add the eggs, the oil and the flavor.
• Finish with the baking powder.
• Mix well.
• Pour into a greased and floured cake pan (i use a old charlotte pan).
• Bake for 50 minutes.

FRENCH RIVIERA YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. 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 and herbs into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. While whisking, add the dry ingredients, then switch to a large rubber spatula and slowly add 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 the sides of the pan. Remove the loaf tin and cool to room temperature right side up on the rack.
• Glaze: Put the marmalade in a small saucepan or in a microwave-safe bowl, 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.