A yogurt cake is a classic French home dessert, so it’s no wonder that, as a part-time Parisian, Dorie has made it a classic dessert of hers as well. Mixed by hand and infinitely adaptable in terms of flavor, it’s a true anytime cake. I think we’ve made at least a few versions by this point in our bake-alongs, but this one– a Berry Yogurt Cake– is particularly suited for summer, when fresh berries are at their peak. In the cake, I used a combo of the sweet local strawberries that are at the farmers’ markets here now, and the always-in-season frozen blueberries I keep around for my post-workout smoothies. I have a packet of raspberry juice powder that I used to make a fruity, pink glaze. The batter has almond and vanilla extracts plus rose water for an intriguing background flavor. Greek yogurt, oil, and of course those juicy berries keep it moist for days, even if you have to store it in the fridge. If you don’t have the book Dorie’s Anytime Cakes by Dorie Greenspan, get it and join…
No comments yet. Log in to reply on the Fediverse. Comments will appear here.