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citrus yogurt cake with sugared flowers and berry compote
CITRUS YOGURT CAKE WITH SUGARED FLOWERS AND BERRY COMPOTE
Chef ALLAN SCHANBACHER
April, 2008, Page 261
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup plain yogurt
1 cup sugar
3 large eggs
Zest of 1 large lemon
Zest of 1 medium orange
Zest of 1 small lime
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, melted and cooled
1/4 cup sugar, for soaking liquid
1/4 cup freshly squeezed lemon juice, for soaking liquid
1 tablespoon freshly squeezed lime juice, for soaking liquid
1 cup powdered sugar, for glaze
2 tablespoons freshly squeezed orange juice, for glaze
Sugared Flowers, for garnish
Berry Compote, for garnish
An assortment of edible micro blooms (e.g., rose, orchid, pansy, violet)
1/4 to 1/2 cup pasteurized egg whites
2 cups sugar
Makes 3 cups
1 (15-ounce) bag of frozen mixed berries
1/4 cup honey
1 medium lime, juiced
Photo By Werner Segarra
Preheat oven to 350 degrees. Lightly grease an 8" by 4" by 3" loaf pan. Place an 8" by 4" piece of parchment paper in the bottom of pan. Grease paper, and flour pan sides and paper. Lightly tap out excess flour.
Sift flour, baking powder and salt into a bowl. In another bowl, whisk together yogurt, sugar, eggs, zests and vanilla until smooth.
Gently whisk the dry ingredients into wet ingredients. Next, use a rubber spatula to fold cooled melted butter into batter.
Pour batter into loaf pan and bake 40 to 50 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the soaking liquid by combining the sugar and juices from the lemon and lime in a small pot. Bring to a simmer over medium heat and cook until sugar has dissolved. Set aside.
When the cake is done, let it cool 15 minutes. Gently remove from pan and place on a rack over a sheet pan. Slowly brush the soaking liquid over cake so it soaks in. Allow cake to cool completely.
To make glaze, mix powdered sugar and orange juice in a small bowl until smooth. Coat the top of the cake, letting glaze drip over the sides. Garnish with Sugared Flowers.
Dip flowers—one at a time—in egg whites to lighly coat. Then, holding flowers upright, sprinkle with sugar to coat. Place on paper towel to dry, about 50 minutes or overnight. When dry, place on and around cake as a garnish.
Place all ingredients in a medium-size bowl. Let thaw 30 minutes, then smash the berries with a fork and mix well.
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