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October 30, 2011

French Yogurt Cake with Marmalade Glaze


Refined flour 1 cup
Almonds ground ½ cup (or use another ½ cup of refined flour)
Salt a pinch
Caster Sugar 1 cup
Zest of 1 lemon
Plain yogurt ½ cup
Baking powder 2 teaspoons
Eggs 3 large
Vanilla extract ¼ teaspoon
Oil ½ cup

Marmalade Glaze:

Lemon marmalade ½ cup, strained
Water 1 teaspoon


Preheat the oven to 350 F after centering a rack in the oven. Grease the springform tin. Whisk together the flour, almonds, baking powder and salt.

Put the sugar and zest in a medium bowl, and rub the zest into the sugar until the sugar is moist and aromatic. Add yogurt, eggs and vanilla and whisk vigorously until the mixture I very well blended. Add the dry ingredients. And fold in the oil with the spatula. Now scrap the batter into the tin and smooth the top. Bake for 40 to 50 minutes or check it with the wooden matchstick, if it comes out clean the cake is ready. Cool it on the rack.


In a sauce pan put the marmalade and water and heat it until the jelly liquefied. Using a pastry brush gently brush the cake with the glaze.