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Home ยป TWD ยป “Riviera Style” French Yogurt Cake

“Riviera Style” French Yogurt Cake

March 17, 2009 · WCC Administr@tr · 21 Comments

150-x-120-tuesdays-with-dorie-thumbnail-2729027Honestly, 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!

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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 9×13 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.

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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!

TWD

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Comments

  1. Spryte says

    March 17, 2009 at 2:48 pm

    What a unique combination of ingredients. I can’t imagine what they taste like. But they look moist and delicious!

    Reply
  2. Megan says

    March 17, 2009 at 2:48 pm

    Determination 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!

    Reply
  3. Unknown says

    March 17, 2009 at 2:48 pm

    Sounds like you were really creative in getting your cake made! Great job! They look cute.

    Reply
  4. chocolatechic says

    March 17, 2009 at 3:07 pm

    I just love how you put them in the square muffin liners.

    Reply
  5. Jennifer says

    March 17, 2009 at 4:45 pm

    You did a beautiful job!

    Reply
  6. Peabody says

    March 17, 2009 at 4:45 pm

    I love yogurt cake, so moist, and with almond meal I bet it was even moister. Will have to give this one a whirl.

    Reply
  7. Amy of Sing For Your Supper says

    March 17, 2009 at 5:25 pm

    So cute, Joelen! I’m glad you decided to go for it with this cake…I can’t wait to try it “Riviera Style”!

    -Amy
    http://www.singforyoursupperblog.com

    Reply
  8. Anonymous says

    March 17, 2009 at 6:59 pm

    What a great cake! I love what you did with it!

    Reply
  9. Leslie says

    March 17, 2009 at 6:59 pm

    Mint sounds fabulous! I actually was jealous you have square muffin pans until I ready made them in a 9×13. ๐Ÿ™‚

    I 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.

    Reply
  10. Unknown says

    March 18, 2009 at 6:57 am

    I really liked the mint addition. Incredible work, girl!

    Reply
  11. Pamela says

    March 18, 2009 at 6:57 am

    Wow…impressive! The little cakes look fabulous. I really love the shape they took.

    Reply
  12. Anonymous says

    March 18, 2009 at 6:57 am

    Pretty, pretty, J!! ๐Ÿ™‚ Love the squares!

    Reply
  13. Anonymous says

    March 18, 2009 at 6:57 am

    Well, nobody can say you aren’t committed! nicely done.

    Reply
  14. Flourchild says

    March 18, 2009 at 6:57 am

    Great looking cake…Im glad you were able to make it!

    Reply
  15. Anonymous says

    March 18, 2009 at 6:57 am

    Ooooh!!!! I love your additions to the cake! It is absolutely stunning!

    Reply
  16. Anonymous says

    March 18, 2009 at 2:25 pm

    You’re such a trooper for doing this without most of your kitchen equipment! Good thing this week’s recipe was easy but still delicious.

    Reply
  17. Lo says

    March 18, 2009 at 6:38 pm

    You brave, brave girl! I so admire your determination.

    This cake looks absolutely lovely. Equipment or no equipment, they’re perfect.

    Reply
  18. Tangled Noodle says

    March 18, 2009 at 6:38 pm

    These look delicious! I’ll have to make them so that I can taste the mint and the almond meal!

    Reply
  19. Sihan says

    March 19, 2009 at 1:06 pm

    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*

    Reply
  20. Liz says

    March 22, 2009 at 2:26 am

    I love that you tried the Riviera version– I wanted to but then forgot while I was shopping, whoops! ๐Ÿ™‚

    Reply
  21. Maggie says

    March 24, 2009 at 12:55 pm

    The mint sounds wonderful in this cake!

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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