Honestly, I didn't think I would be able to participate this week for the Tuesdays With Dorie baking challenge! I had all the ingredients for Dorie's "Riviera Style" French Yogurt Cake that it would be a shame if I passed this week up! It was about 11pm last night and I kept looking over the recipe and my empty kitchen debating whether I should attempt it because all my mixing bowls, bakeware and utensils were all packed away. But as they say... where there is a will, there is a way!
This cake is made by combining almond meal, flour, baking powder and salt... with sugar, lemon zest, mint, eggs, vanilla, Greek style yogurt and olive oil. It seemed like a unique blend of ingredients that worked deliciously well together. The recipe calls for baking in a loaf pan, but since mine is packed away, I baked the batter in paper liners that I placed in a 9x13 baking dish. (This is the reason for the squarelike, freeform shape of these!)
Looking back at how I prepared the cake using plastic storage containers, a teaspoon, 1/4 cup measuring cup (which was incidentally not packed with the others) and a fork, the cake still came out wonderfully. The mint really made these cake bright and refreshing and the almond meal gave it a wonderful nuttiness that didn't overpower the flavor. It was also incredibly moist, thanks to the Greek style yogurt and olive oil that was incorporated into the batter.
For the recipe, check out Liliana's blog, My Cookbook Addiction... and don't forget to check out how our fellow Tuesday With Dorie bakers did with this recipe!
Sounds like you were really creative in getting your cake made! Great job! They look cute.
ReplyDeleteDetermination wins again! That's the sign of a truly dedicated baker - even though everything is packed, you still made them! And they're so cute and little!
ReplyDeleteWhat a unique combination of ingredients. I can't imagine what they taste like. But they look moist and delicious!
ReplyDeleteI just love how you put them in the square muffin liners.
ReplyDeleteI love yogurt cake, so moist, and with almond meal I bet it was even moister. Will have to give this one a whirl.
ReplyDeleteYou did a beautiful job!
ReplyDeleteSo cute, Joelen! I'm glad you decided to go for it with this cake...I can't wait to try it "Riviera Style"!
ReplyDelete-Amy
www.singforyoursupperblog.com
Mint sounds fabulous! I actually was jealous you have square muffin pans until I ready made them in a 9x13. :-)
ReplyDeleteI made the Lenox Almond Biscotti on the day my kitchen renovation began, and everything was in boxes in the living room. I admire you for trying this recipe (and putting a creative spin on it) when it would have been easier to just go to bed.
What a great cake! I love what you did with it!
ReplyDeleteOoooh!!!! I love your additions to the cake! It is absolutely stunning!
ReplyDeleteGreat looking cake...Im glad you were able to make it!
ReplyDeleteWell, nobody can say you aren't committed! nicely done.
ReplyDeletePretty, pretty, J!! :) Love the squares!
ReplyDeleteWow...impressive! The little cakes look fabulous. I really love the shape they took.
ReplyDeleteI really liked the mint addition. Incredible work, girl!
ReplyDeleteYou're such a trooper for doing this without most of your kitchen equipment! Good thing this week's recipe was easy but still delicious.
ReplyDeleteThese look delicious! I'll have to make them so that I can taste the mint and the almond meal!
ReplyDeleteYou brave, brave girl! I so admire your determination.
ReplyDeleteThis cake looks absolutely lovely. Equipment or no equipment, they're perfect.
I'm glad you stuck around till the end! and to try out the riveria version! that's pure bravery! well done lady. *pats on the back*
ReplyDeleteI love that you tried the Riviera version-- I wanted to but then forgot while I was shopping, whoops! :)
ReplyDeleteThe mint sounds wonderful in this cake!
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