indigo pears

It is funny how once you start trying one recipe which may seem very new and unsual at the time, you will soon find more that are similar. I have been baking various citrus, olive oil cakes...some with fresh rosemary chopped up for a lovely taste. I have also been making a yogurt cake. NOW here is a recipe, I followed a link in Dorie Greenspans current "Sweet Times Newsletter", for EXTRA VIRGIN OLIVE OIL and YOGURT cake. Of course, I'll have to try it!






EVO and Yogurt Loaf Cake
Makes 8 servings
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 cup sugar (I may use less sugar!)
Finely grated zest of 1 lime
1/2 cup plain whole milk yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup evo (extra-virgin olive oil)

Getting ready: Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder and salt and keep near by.
Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
Storing: You can keep the cake at room temperature for at least 4 days or freeze it for up to 2 months.