Strawberry Torte. Blueberry Greek Yogurt Cake with Lemon Glaze recipe. Quite a lot of friends and family have been visiting us during the past few weeks. Though I was hard pressed to do propah entertaining by way of cooking lunches/dinner, I made through with lots of tea and tea time snacks. It was either something sweet or savory (and sometimes both). That gave me opportunities to make our family favorites once again along with trying my hands at new ones. This Blueberry Yogurt cake was one such.
I had some cornmeal left over which was not enough for using in anything highlighting cornmeal. I also had less than a cup of blueberries sitting in the fridge. If you do not have a sweet tooth, then you can enjoy this cake without the glaze. References recipe adapted from vegetarian times Basic Information Prep Time: Under 30 min Cook Time: 30 min to 1 hour Serves: 8+ people Yield: Makes one 9X5 inch loaf. Ingredients Tips Method Preheat oven to 350°F. Beat in Eggs. Alternately add flour mixture and yogurt to egg mixture until combined. Pour into prepared pan, Lemon Curd Mousse Cake Recipe at Epicurious. Photo by Tina Rupp yield Makes 10 to 12 servings To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs. Curd 2 1/3 cups sugar 4 teaspoons cornstarch 1 cup fresh lemon juice 4 large eggs 4 large egg yolks 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes Crust Nonstick vegetable oil spray 2 cups shortbread cookie crumbs (about 7 1/2 ounces) 1/4 cup (1/2 stick) unsalted butter, melted Mousse 5 tablespoons water 4 teaspoons unflavored gelatin Preparation For curd: Mix sugar and cornstarch in heavy large saucepan.
Press plastic wrap onto surface of curd and keep chilled.) For crust: Preheat oven to 350°F. For mousse: Pour 5 tablespoons water into small saucepan. Meanwhile, place 1 3/4 cups lemon curd in large bowl. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil). Using long thin knife, cut around cake to loosen. Cobbler baked in jars. I made these for the Seattle Bake Sale for Share Our Strength organized by Frantic Foodie (thanks Keren!).
I had so much fun making pies in jars that I figured this was the perfect opportunity to bake something else in jars. This time I used half-pint wide mouth jars, a nice size for a bake sale. (Half pint jars washed and drying.) I used the blueberry cobbler recipe from Baking Illustrated. I was making 24 portions so the first time I tried to divide each recipe between 8 jars (making three total recipes worth). (Look! These are great for bake sales because the packing is an eye catcher. The recipe, with notes on actually making it in jars, is below. Seriously, the cornmeal added to the biscuit batter makes all the difference here. I call this mise en jars, I used the washed jars from the overflowing and sticky (but sooo worth it) test batch. The scent of these baked goods right here is amazing. On the back of the label I listed things one might do with the leftover jar. 1. 2. 3. 4.
Mascarpone-Filled Cake with Sherried Berries Recipe at Epicurious. Photo by Quentin Bacon yield Makes 8 to 12 servings active time 45 min total time 2 hr This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream. For cake: 2 cups sifted cake flour (not self-rising; sift before measuring) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, softened 1 cup sugar 1 teaspoon pure vanilla extract 2 large eggs 1 cup well-shaken buttermilk For berries: 1/2 cup Fino (dry) Sherry 1/2 cup sugar 4 cups mixed berries, cut if large For cream: 8 ounces mascarpone (1 cup) 1 cup chilled heavy cream 1/4 cup sugar Garnish: confectioners sugar Preparation Make cake: Preheat oven to 350°F with rack in middle. Sift together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy.
Spread batter in cake pan, smoothing top. Halve cake horizontally with a long serrated knife. Reviews recipe at a glance.