Yoghurt Cake With Marmalade Glaze Recipes

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 the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
• Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
• Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

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:

• 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.

Steps:

• Position rack in center of oven and preheat to 350*F.
• Generously butter a 8 1/2 X 4 1/2 X 2 1/2 inch metal loaf pan.
• sift flour, baking powder and salt into a medium bowl.
• Combine yogurt, sugar, eggs, lemon peel and vanilla in a large bowl; whisking until well blended.
• Gradually whisk in dry ingredients.
• Using a rubber spatula, fold in oil.
• Transfer batter to a prepared pan.
• Place pan on a baking sheet.
• Place in the oven and bake until cake begins to pull away from the sides of pan and tester inserted comes out clean, about 50 minutes.
• Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake and turn cake out onto rack.
• Turn cake upright on rack and cool completely.
• Stir marmalade and 1 tsp of water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake.
• Let glaze cool and set.
• Cut cake crosswise into slices.