|Heart-shaped yogurt cake. Literally bleeding with delicious goodness.|
This all started because I had some fruit flavored yogurt in the fridge that I needed to polish off, and it was way too much to finish at once. So why not use it in a cake? The problem with many cakes is that they are too dry. No problem with that here, I assure you. This cake is so moist, that my associate taster likened it to cheesecake. And indeed, it did resemble cheesecake. The beauty of it, is that it still leaves much room for variation; making it near-recipeless.
For example, I used a peach yogurt, but you can start with plain yogurt, and add whatever fruit you like. If you have berries, you can even just sprinkle them on top of the batter, for a fruity topping. For the glacé (glaze topping), while it looks like strawberry in the pic, it's actually blueberry. Though I might have preferred peach or even a citrus jam or marmalade, it's what I happened to have on hand, in a jam. So you could use whatever jam or jelly you prefer, for the glaze. No matter how you vary the basic recipe, it still remains, like most of the Recipeless Cook recipes, quite easy to make. Even if you've never made a cake before. Now let's get started!...
2 eggs, lightly beaten (or at least idly threatened)
3/4 to 1 c yogurt (plain or fruity)
1 c sugar
1/4 c neutral-flavored healthy vegetable oil (ie. good canola) (Substitution: melted butter or margarine)
1 1/2 c all purpose flour
2 t baking powder
1/4 c jam or jelly
1 T lemon juice
1 T sugar
|Mixing the liquid ingredients|
|Popping the batter-filled pan|
in the oven
|From batter to (finally) cake. Success!|
|From puffy cake to grilled cake|
Spoon the jam or jelly into a small glass or ceramic mixing bowl. Add sugar and lemon juice and mix well. Then heat up until the sauce has reduced to desired consistency (fairly thick, if you want it to adhere well to the top of the cake. But not too thick, if you want it to drip down the sides, as pictured). You can heat this up by either placing the bowl in a microwave oven for a couple of minutes (as I did), or, better results can be obtained by heating it in a small saucepan over the stove top. You have more control here over the desired consistency, and it takes about the same amount of time.