Sunday, August 5, 2012

French Yogurt and Olive Oil Cake with lemon drizzle

Piece of cake I say © Cookaroo
Last Saturday nine bloggers were brought together by the good people at Leonardo Olive Oil  at Olive Bar & Kitchen, and apart from the great food and company, it was the goodie bag that really gotten us all gleeful. Four kinds of oils, two kinds of olive, two kinds of pasta, a pickle, an apron and plenty of love, was not only inspirational but was also educational.

So can you really blame me for wanting to make something special from all the goodies that we got? As I racked my brains for the best use of all the awesome things, I knew I had bookmarked a recipe somewhere that used olive oil in a dessert. When I finally found what I was looking for in Molly Wizenberg 's A Homemade Life, I figured out why I had marked the recipe and not made anything - it was because I didn't have any fragrant extra virgin olive oil.

When I opened the bottle of Leonardo's Premium Extra Virgin Olive Oil, the smell blew my mind. And it all seemed like a perfect fit. French-style yogurt and oil cake, and if you substituted it olive oil, Molly said, the cake would be lighter, more fragrant and really really moist. And boy was she right!

The flavours of the lemon could have masked the fragrance of the olive oil, but it didn't. The cake could have tasted oily. It didn't. In short this is a lovely cake to make and is super quick too.

I halved the recipe, because I didn't want to make a big cake. I wish I hadn't because the cake was over the same day. (And I love leftover cake). The recipe calls for 3 eggs, so if you're wondering how I halved that, then I have to tell you that I basically whisked one whole egg and measured out half and then used the other half in in an omlette :)


Well oiled © Cookaroo
 French Yogurt and Olive Oil Cake
Adapted from Molly Wizenberg's A Homemade Life

Ingredients
1/2 cup plain yogurt
1 cup sugar
3 large eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
Pinch of salt
1 tablespoon grated lemon zest
1/2 cup fragrant extra-virgin olive oil

Lemon syrup
5 tblsp powdered sugar
1 tsp lemon juice
3 tblsps water

Lemon drizzle
3 tblsp powdered sugar
2 tsp lemon juice


Directions
1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter or cooking spray. Line the bottom with parchment paper and grease the paper also.
2. In a large mixing bowl, mix together the yogurt, sugar, and eggs. Add the flour, baking powder, salt, and lemon zest. Stir until well-blended . 
3. Add the olive oil and mix until the batter is smooth. Pour the batter into the prepared cake pan.
4. Bake for 25 to 35 minutes, until a toothpick inserted in the middle comes out clean. 
5. Make the lemon syrup by mixing powdered sugar and lemon juice. Drizzle the syrup over it immediately.
6. Cool the cake in the pan for 15 minutes. Loosen the edges from the pan with a butter knife and invert it onto a wire and cool for about 5 to 10 minutes longer before drizzling the lemon drizzle by mixing the powdered sugar and lemon juice. Eat!

Say Lemon! © Cookaroo
Sending this to Tinned Tomatoes' Bookmarked Recipes


16 comments:

  1. Wow.. so simple and ingredients easily available at home. Have loads of guests coming will definitely try this !

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    1. :) I'm going to try this with oranges as well... so yummy this was :)

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  2. Lovely.
    Lemon is the stuff sunshine is made of methinks :-)
    Loved that cake stand too.

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    1. :) and here I was saying the exact same thing on your blog! Lemon = piece of the sun :)

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  3. wow I loved the picture of the cake and I am sure that turned great too

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  4. Wow this is simple and looks yummy. Will have some guests over the weekend. Will love to make it for them. Thanks.
    I am hosting WTML All through August’12. Do send me your entries

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  5. Delicious recipe and awesome clicks as always!!!

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    1. Thank you so much, so glad you are reading

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  6. Wow, this cake looks really tempting & light. got to try this. Loved ur clicks as always
    Happy friendships day

    http://shwetainthekitchen.blogspot.com/

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    1. Thanks Shweta! Happy Friendships day to you too

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  7. looks beautiful! very curious about the taste. must try it soon :)

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  8. lovee hat cake stand ! and i have never tried a lemon cake! this is going to b d one pucca!

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