French Yogurt Cake with Marmalade Glaze

Ingredients:

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

Direction:

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.

Glaze:

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.