Hello friends! Hope your new year is off to a great start. The last few weeks, it’s been difficult getting kitchen inspiration when everyone just seems so caught up on new year’s dieting and healthy resolutions. I momentarily also considered adjusting my diet, but who am I kidding? I love food too much. I am very fond of Robert Mondavi’s philosophy: “All things in moderation, with a few gloorious exceptions.” Definitely wise words to live by.
Today is game day – and I have been prepping the perfect game day menu, complete with spicy chicken wings (a la NhiBee), honey mustard chicken wraps, and some hearty beefy ragout. Top it off with a tasty French yogurt cake and berry coulis, pair it with a crisp hard cider, and it’s an elevated game meal – familiar yet so much more sophisticated than the typical affair (not that I’m against that either – depends on my mood). But as wonted, I’ll start with dessert first if you don’t mind 🙂
French Yogurt Cake
French yogurt cake is simple and quick to prepare. It requires 1 bowl and an electric mixer is optional. The rich yogurt batter yields a tight-crumbed yet fluffy cake, with intense flavor from the olive oil and vanilla. The cake is easily adaptable and can be flavored with citrus extract and zest, or even almond oil. There is a gentle residual tang from the yogurt, and it pairs perfectly with fresh berries, berry coulis, a simple glaze, or even freshly whipped cream. Berries are hard to come by in the dead of winter, so feel free to use frozen berries in making a coulis or syrup for the cake. Either way, this cake can be an easy weeknight dessert or quickly dressed up for a dinner crowd.
1 1/2 c full-fat plain yogurt
2/3 c olive oil
1 1/4 c granulated sugar
1 vanilla pod, seeds removed [1 tsp vanilla extract]
2 1/2 c all-purpose flour
2 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt [1/2 tsp fleur de sel]
Preheat oven to 350 degrees Fahrenheit. Grease a 9″ or 10″ cake pan, preferably springform for easier removal.
In a mixing bowl, whisk yogurt, olive oil, sugar, eggs and vanilla seeds. Make sure to whisk hard enough to distribute the vanilla seeds throughout the batter. To the same bowl, add flour, baking powder and soda, and salt, and combine until the the flour is incorporated and no lumps remain.
Pour the cake batter into prepared pan, and bake for 45-50 minutes, covering with foil as needed to prevent top from browning too quickly. Cake is done when tester comes out clean. Allow cake to cool prior to removing from pan. Top with berries, whipped cream, frosting, glaze, marmalade, or jam as desired. Enjoy.
The rest of the meal will be posted shortly, most likely after the Saints & Niners game, when we are all full and satisfied, and (hopefully) pleased with the game’s final score.
What are you doing this game day?