Tuesdays With Dorie - French Yogurt Cake, sort of

This week, the Tuesday with Dorie bakers made French Yogurt Cake with Marmalade Glaze. Sadly, I was unable to make the cake as my oven is still broken. We need parts! I still wanted to participate at least to a small degree, so I made lemon-saffron marmalade and key lime curd. I served the marmalade and curd with some pound cake I had in the freezer. I'll include the pound cake recipe; it's just amazing.

Please see Liliana's wonderful blog, My Cookbook Addiction, to find out more about the yogurt cake and to get the recipe. http://cookbookaddiction.blogspot.com/2009/03/french-yogurt-cake-with-marmalade-glaze.html

Meyer Lemon Marmalade

**from Gourmet Magazine

1 1/2 pounds Meyer lemons

4 cups water

4 cups sugar

**I also added a couple pinches of saffron

Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.

Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold glass plate gels, about 15 minutes.

Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.

Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, 5 minutes and transfer with tongs to a rack. Cool jars completely.

Marmalade keeps, stored in a cool, dark place, up to 1 year.

To make the lime curd:
Key Lime Curd
**from the Coconut & Lime blog

http://coconutlime.blogspot.com/2006/08/key-lime-curd.html

3 eggs

6 tablespoons of butter

1/2 cup sugar

2/3 cup fresh key lime juice

1 teaspoon key lime zest

Over low heat, melt butter in a saucepan. Add the remaining ingredients and whisk continuously for about 8-10 minutes or until it forms a custard. Allow to cool then pour into a jar and refrigerate.

Here is the recipe for the amazing pound cake. It's from Elvis!

Elvis Presley's Favorite Pound Cake

**from Gourmet Magazine

2 sticks butter

3 cups sifted cake flour

3/4 teaspoon salt

3 cups sugar

7 large eggs, at room temperature

2 teaspoons vanilla

1 cup heavy cream

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together flour and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6-8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of the flour, then all of the cream, then remaining flour, mixing well after each addition. Scrape down sides of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into a 10-inch tube or bundt pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

Last week I served the pound cake with some pumpkin butter, bananas, and whipped cream. It was a bit like a trifle in a glass.

I'm really hoping my oven will be fixed by the beginning of next week...I can't wait to bake things.