March 20, 2008

Kumquat Yogurt Cake

As planned here is the recipe that inspired the marmalade making frenzy. It's an adaptation of Clotilde's yogurt cake. The nice thing about this recipe is that it's very easy to make and even if you don't want to try making your own kumquat marmalade you can use store bought (orange, lemon, lime - whatever flavor/brand you like the most).

I wasn't sure exactly how this would turn out when I started, but I made two - one to take to work to share with coworkers and the other to share with my graduate class. Between both cakes I only had one piece left, which was important since I hadn't photographed it in advance.

For those of you that are sick of marmalade posts, this is the last one planned. No promises that it won't make a return appearance in the future though.

Marmalade Yogurt Cake
3 eggs
1 1/4 cups Greek yogurt (I used Fage 2%)
1 cup sugar
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 teaspoon vanilla extract
1/2 tsp almond extract
1 tbs dark rum

3/4 marmalade

Preheat the oven to 350 F and prepare a 10-inch round cake pan (butter and line with buttered parchment).

In a large mixing bowl whisk the eggs to break up the yolks. Add the yogurt and sugar and blend together. Stir in the extracts and rum.

Combine the flour, baking powder, and baking soda in another large bowl. Sift half of the dry mixture over the the wet ingredients. Stir gently to combine. When nearly all the dry ingredients are incorporated sift the remaining flour mixture and stir until just combined.

Put the marmalade in the bottom of the pan and spread out almost to the sides of the pan (an offset spatula works great for this). Gently pour and scrape the cake batter over the marmalade.

Move the pan to the oven and bake for 30-35 minutes, or until done. Remove from the oven and place on a cooling rack. Let rest for 10 minutes and then invert onto a serving platter/cake stand. Tap on the bottom of the pan to help loosen the marmalade coated bottom. Remove the pan and peel off the parchment (carefully, so that you don't remove the marmalade). If some marmalade does come off with the parchment, just scrape it back onto the cake. Allow the cake to cool completely before serving.

Serving Suggestion:
Combine 1/2 cup of Greek yogurt with 2 tbs of marmalade and stir well. Serve a dollop of this mixture on each slice.

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