Baking with Dorie: EVO and Yogurt Cake

I'm always so excited when I can pass along a recipe like this one:  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.

Comments

[Shirley]

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!

[Shirley]

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!

[Megan]

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!

[Melinda Pickworth]

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.

[Dorie]

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?

[Melinda Pickworth]

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.

[Sue]

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

[Dorie]

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).

[JEP]

What brand of EVO o you recommend? Serve with hot tea or coffee?

[susan in sunny california :)]

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!

[Dorie]

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.

[katy]

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!

[Joy]

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!

[Dorie]

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

[Nancy (nanflan)]

Arggh, the Serious Eats site will not load for me tonight! I'll keep trying, because this sounds really good.