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January 10, 2008
I'm always so excited when I can pass along a recipe like this one:Â It's easy to make; quick to put together; requires no special equipment; uses ingredients we're likely to have on hand; bakes up perfectly every time; and tastes sooooooo good.
I mean, what more could you possibly ask of one little cake?
The evo in the recipe's title is extra-virgin olive oil, and it's
what gives the cake its rich flavor and moist texture. The other star
ingredient is yogurt, plain, unflavored and wonderfully tangy.
In this version of the recipe (it's based on a recipe using
flavorless oil and lemon that is a French staple), I'm using lime, but
you can use anything citrusy that you have on hand. You can also soak
the cake in a citrus and/or rum syrup or glaze it with marmalade or
jam. Or you can just leave it as it -- since as is is great.
You can find the recipe in this week's Baking with Dorie column at Serious Eats. I hope you'll make it. And I bet, if you do, you'll make it again and again and again. I do.
Tags: Baking from My Home to Yours
| January 10, 2008 11:59 PM
Arggh, the Serious Eats site will not load for me tonight! I'll keep trying, because this sounds really good.
| January 11, 2008 7:27 AM
Just in case ... here's the recipe:
EVO and Yogurt Loaf Cake
Makes 8 servings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Finely grated zest of 1 lime
1/2 cup plain whole milk yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup evo (extra-virgin olive oil)
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. 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, baking powder and salt and keep near by.
Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months
| January 11, 2008 1:46 PM
I've told myself that I'd bake more this year, and overcome my fear of baking cakes. This just might be the recipe that'll do it. Can't wait to try it next week when I get back from vacation. Thanks for sharing this!
| January 11, 2008 4:10 PM
i love baking with olive oil -- it makes me feel so healthy. :-)
just one question -- you say it's based on a recipe that uses "flavorless oil" and lemon -- what is flavorless oil? canola oil, maybe? or is it a separate product that i've never heard of?
either way, great recipe! thanks so much!
| January 11, 2008 4:43 PM
Joy -- I hope this cake will be a nice well-home from your vacation.
Katy -- great question. Flavorless oil is not a separate product, but just a bland oil, like canola or grapeseed. Hope you'll enjoy the cake no matter what oil you use.
susan in sunny california :)
| January 11, 2008 8:57 PM
i just wanted to say that i recently purchased your book and i LOVE LOVE LOVE it! i made the devil's food white out cake for my niece's 6th birthday and she loved it!
| January 12, 2008 5:34 PM
What brand of EVO o you recommend? Serve with hot tea or coffee?
| January 12, 2008 5:43 PM
Susan -- I always hoped that the Devil's Food White-Out Cake would be made as a birthday cake. I'm so glad you baked it and that your neice liked it. Thank you for telling me.
JEP - I use all different brands of olive oil. For this cake, I think it's fun to use an Italian or a Provencal oil with a little pepperiness. As for the go-along beverage -- I prefer tea (especially if I've used an assertively flavored olive oil).
| January 12, 2008 11:53 PM
Nice recipe, Dorie. Time and effort friendly too. The whole thing went together and was baked in just a little over an hour.
I used Greek Yogurt, Meyer Lemon and salad oil. Next time, I'll put on a glaze, but it's too late for this one - it's almost half gone and it's barely cool
| January 16, 2008 3:08 PM
Oh Dorie, I must be thicker than two short planks. I have seen other recipes that use EVO and didn't know what the heck they were talking about. I thought it must be some brand name for non-dairy, non-something else butter substitute!
EVO is just extra virgin olive oil...sheesh, why didn't I know that?
Thanks for saying it right out loud, for the hard of figuring it out.
| January 17, 2008 10:13 AM
Sue, I bet the cake was delicious with Meyer Lemons! I jsut read a piece in the Los Angeles Times Food Section yesterday (January 16) about 100 things to do with a Meyer Lemon - maybe now, with your cake, there are 101 things!
Melinda, thanks for the giggle. Like you, I didn't know what EVO was the first time I heard it/saw it. I'm trying to remember, but I think I heard the acronym for the first time when Thomas Keller, who was years away from creating French Laundry, came out with an olive oil called EVO. Isn't it fun when little puzzles get figured out?
| January 17, 2008 10:53 AM
I'm back... I would like to know if marzipan and almond paste are the same thing? I live in England and want to do an American recipe that calls for almond paste, but all I can find here is marzipan? Same, same? Many thanks for helping me out!C|heers.
| January 24, 2008 10:25 PM
I just wanted to tell you how delicious and easy I found this recipe. I like to sneak in some baking time while my twin toddlers are napping, and this was quicker than quick. I used lime zest today, and am thinking of using chopped fresh rosemary next time (I've done this with your sable recipe to great success). Thanks so much, for all of your recipes!
| February 1, 2008 6:34 PM
I have a question about the amount of yogurt. I saw your recipe on Epicurious, for this same cake but it used twice the amount of yogurt. Is this a typo?
| April 11, 2008 7:19 PM
I made this with the canola oil, following the directions straight from the book, and it was wonderfully tasty! I didn't make the glaze, since it was delicious all by itself. But I might opt for the sweet whipped cream and strawberries. Thanks for another great recipe!
| April 19, 2008 12:47 AM
I know this is an older post, but I had to comment that I tried this recipe again recently. I didn't think the cake needed anything extra, but this time I filled it with almond cream and it is di-vine! Highly recommended!
| January 30, 2009 2:14 PM
While in Morocco I had this delicious yogurt cake. I scribbled the recipe on a piece of paper and couldn't find it once I got back home to the US. I've been looking for the recipe online and found several version (mostly in French which was fine). Then in a hunch I thought I'd check out Dorie's book (since she lives in France part-time) and sure enough, there's the recipe sans the headache of having to know how big "a yogurt cup" is. I made this cake last Monday and used canola oil and orange zest. It was delicious. I baked it in a round 9" pan, didn't fill or glaze it. It was delicious with a cup of Moroccan tea :o) Sorry for all that yapping but I'm really excited I found the recipe. Thanks Dorie!
| March 14, 2009 4:28 PM
Help! I want to make this but like the earlier comment am concerned about the amount of yogurt: Should it be one cup, as on EPI, or 1/2 cup as here? (Years ago, I made a similar cake from a newspaper or magazine article that was said to come from a French student who recommended using the empty yogurt container to measure the oil, sugar and flour and to eyeball the rest, as it was a very forgiving cake. It was delicious, but can the cake forgive doubling/halving the amount of yougurt?
| July 24, 2009 6:08 PM
Holy cow...I'm moving and need to get rid of some ingredients from my fridge. I made this cake, following the recipe as is and it came out so delicious. It is so easy and quick, no need to run out to the store to by anything, and so moist, flavorfill, and delicious. I might make one more to get rid of the yogurt and flour left in my kitchen. This is a definite keeper...one that you can easily build on or bake in a quickie when you need to impress or host. Add some fruit on top and serve with tea and coffee. So good!!
| January 28, 2011 9:39 AM
The cake, made with unflavored yogurt and olive oil, is good enough that it would be worth it to go out and buy yogurt for the express purpose of making it.
| May 2, 2011 6:01 AM
I just made this for my kids and they loved it! Thanks!
| June 8, 2011 8:14 PM
First, I'm excited about reading your book and second I love the name Dorie :)
I can imagine that the yogurt in this cake makes it extra fluffy and tasty - can't wait to try it out. Thanks so much for your nice site!
| March 14, 2013 12:40 AM
Why do you have to place a lined baking sheet underneath the loaf tray? What should I line it with? I have neither baked a loaf before, kind of scared about the folding part haha
replied to comment from Elinore
| March 14, 2013 8:54 PM
Elinore- Placing the lined baking sheet underneath the loaf tray helps it to bake evenly. You can line the tray with either parchment or a silpat mat. Good luck and happy baking!
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