I didn’t go to yoga, so I thought I’d bake a cake instead. The anti-yoga as it were. A quick poke around the fridge led to the discovery of a full jar of marmalade (hello, lovely), followed in quick succession by a look around the internet for a suitable recipe. This recipe, from Ree at The Pioneer Woman, looked to be just the ticket–a simple yogurt cake swathed in gooey marmalade glaze. I’ve adapted the original slightly to make it marginally “healthier” (not sure if that’s me living in a fool’s paradise, this is after all, still a cake). Nevertheless, the recipe is made with nonfat, plain yogurt, canola oil, and raw, unrefined sugar. Not too guilt-inducing, right?
So, let’s talk about marmalade. For me, toast is usually the go-to mode de transport delivering marmalade as quickly as possible into my mouth, and I would like to say, similarly, that this cake is simply a vehicle to deliver the sticky, sweet/bitter of the marmalade drizzle into my happily awaiting tummy. However, that would do this cake a severe injustice, which is moister than moist and made exceedingly light and refreshing from the addition of lemon zest and of course, not to be remiss, the gorgeous orange shreds of marmalade drizzled on top. Perfection.
Now, go make this cake. Come on, you know you’re thinking about it.
Marmalade Yogurt Drizzle Cake
Adapted from The Pioneer Girl
- 1-1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup (heaping) plain, nonfat yogurt
- 1 cup unrefined/raw sugar
- 3 whole eggs
- 1 teaspoon vanilla
- zest of one whole lemon
- 1/2 cup canola oil
- 1/2 cup prepared orange marmalade
- 1/4 cup plain, nonfat yogurt
Preheat oven to 350 degrees Fahrenheit.
Lightly grease your loaf pan with butter and flour, or non-stick cooking spray. Sift together all dry ingredients: flour, baking powder and salt. Set aside.
In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined, taking care not to overmix the batter.
Pour into loaf pan and bake for approximately 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan. Heat it on low until melted, stirring occasionally. Add 1/4 cup of yogurt to the pan and turn off heat. Stir to combine, then drizzle slowly over the top of the cake.