I realized yesterday that it had been about a week since I baked anything out of Baking From My Home to Yours, and to me that was unacceptable. I let the book fall open and this recipe stared up at me. Not only did I already have all of the ingredients, I love marmalade more than just about anything else you can put on toast. I was instantly sold.
This makes a nice little loaf cake, one which I’m sure would be perfect for afternoon tea. Which, by the way, I really wish was a custom in our culture. What’s better than a little break for tea and cake in the middle of the afternoon?
(from Baking From My Home to Yours by Dorie Greenspan)
1 cup all purpose flour
1/2 cup ground almonds (or another 1/2 cup flour – I used almonds)
2 tsp baking powder
1 cup sugar
zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/4 tsp vanilla extract
1/2 cup canola oil
1/2 cup marmalade (the recipe says to strain it, but I like the orange peel!)
1 tsp water
Preheat the oven to 350 and grease a 8 1/2″ x 4 1/2″ loaf pan.
Whisk together the four, almonds, baking powder, and salt.
In a separate bowl, rub the zest and sugar together with your fingers until the sugar is very fragrant.
Add the yogurt, eggs, and vanilla and whisk vigorously until well-blended.
Add the dry ingredients and mix with the whisk, then switch to a rubber spatula and fold in the oil.
Bake for 50 to 55 minutes, until golden brown and a knife inserted in the center comes out clean.
Transfer to a rack to cool.
For the glaze, heat the water and marmalade until liquefied, then brush over the cake.
Slice and serve.