Tuesday, January 10, 2012

Citrus Saffron Yogurt Cake

If you've never tried yogurt cake before you have got to try this recipe.  Unlike traditional spongy loaf cake, yogurt cakes have a smooth, almost custard like texture.  My version is heightened with the flavors of saffron and citrus, lightened with the use of egg whites in place of whole eggs, and given a subtle sweetness with the addition of honey.  

Ingredients

¾ cup plain yogurt
1 ¼ cup flour
2 ¼ tsp baking powder
4 egg whites
2 tsp saffron
1 tsp vanilla bean paste
½ cup Motts Natural Applesauce
¾ cup honey
1 lemon, zested & juiced
1 orange, zested & juiced
¼ tsp salt
Sliced almonds

Preheat oven to 350 degrees.

Start by creaming the yogurt, zest, saffron, egg whites, vanilla bean paste, honey and applesauce together until smooth, then mix in the juices, salt, baking powder and flour, stirring just until combined.  Pour into a 9 x 5 x 3 inch loaf pan, sprinkle the top with sliced almonds, and bake in a preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.  Makes one loaf.

16 comments:

  1. Wow this looks absolutely delightful and also healthy! If I don't have vanilla bean paste, could I sub a vanilla bean? I need to get some of that paste since it seems to be popping up in recipes all over the place!

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  2. Thanks Maggie, and absolutely you can use a vanilla bean. Vanilla bean paste is essentially a more concentrated version of vanilla extract, which would also be perfectly fine to use. Vanilla beans, I believe, are actually best I just didn't have any on hand. Enjoy!

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  3. I adore yogurt cake, and always am happy to see saffron used. The citrus should be perfect with this! Lovely, lovely recipe.

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  4. It looks so pretty and delicious!

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  5. I totally agree - using yogurt, mascarpone, ricotta, or sour cream in a cake gives it the most incredible texture! So beautiful!

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  6. This looks like an awesome and elegant cake! I often substitute yogurt for sour cream or buttermilk in cakes so this is my kind of cake, and the citrus and saffron sound divine.

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  7. This sounds like such an interesting cake, I will have to give it a try. Love the way you describe the texture, sounds amazing

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  8. Wow, this looks delicious! I love yogurt cakes and have such a craving for citrus-y things this time of year, so I'll definitely be making this soon!

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  9. Wow - that sounds delicious! I am really starting to enjoy yogurt in baked goods - I think it's going to start taking the place of buttermilk in a lot of recipes...because it's delish! (and I'm a HUGE fan of vanilla bean paste!)

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  10. Saffon in sweet items is such a wonderful combination. I love how you've lightened it up a bit too! Beautiful pics.

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  11. I've never tried yogurt cake before but gosh darn it, it looks amazing! Gorgeous presentation too! I definitely want to give this a try, thanks for the recipe :)

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  12. Thanks everyone for the amazing comments! I hope you try this recipe and love it!

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  13. Beautiful and scrumptious looking cake. I make yoghurt cake by adding chocolate to it but I like your saffron addition. I am mad about saffron and this cake with citrus addition is beckoning me to try it in my kitchen :)

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  14. What a great recipe! The saffron must add such a wonderful taste!

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  15. The cake look scrumptious. i love all the flavours going in it. Where do you get vanilla bean paste? How can I become your follower? Through that reader. I have to check how it works. I am not so technical.

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  16. @Balvinder Ubi; you can purchase vanilla bean paste online or in specialty shops, I purchase mine through www.olivenation.com. With regard to becoming a follower; you can follow through any of the readers you regularly use or via email using the "subscribe by email link" at the bottom of the page. If you have any troubles feel free to contact me at culinarycache@gmail.com. Regards, Britney

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