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    You are in: Home / Recipes / Yoghurt Cake With Marmalade Glaze Recipe
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    Yoghurt Cake With Marmalade Glaze

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     2 Total Reviews

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    • on June 07, 2010

      I have had the 2005 issue of Bon Appetite with a Flag on this recipe for -- well, 5 years ! Finally baked it today and wondered if anyone had posted on Zaar -- Surprise-Surprise -- already here ! It is a peculiar preparation, 'specially the part about "folding in the vegetable oil". It truly is a lovely, tender cake, and would serve anywhere where pound cake may be incorporated -- as in a trifle -- without the glaze. Thanks for posting -- I can now pitch my old magazine copy !!

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    • on May 21, 2005

      Brought this to a community gathering and it was gone in 1 hour! I wasn't sure about putting the oil in last but kept stirring it in. It looked cuddled but became very slightly translucent and smooth as I continued stirring. For my first loaf, I used the baking sheet but for my second, I took it out halfway through. I think the temperature was a little high as I use a fan oven. I'd lower the temperature to 160C/320F or even 150C/302F and bake it longer. I used Tangerine Jelly neat as the glaze. I am so glad I made it! Thank you for posting it!

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    Nutritional Facts for Yoghurt Cake With Marmalade Glaze

    Serving Size: 1 (113 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 349.8
     
    Calories from Fat 150
    42%
    Total Fat 16.7 g
    25%
    Saturated Fat 3.0 g
    15%
    Cholesterol 83.2 mg
    27%
    Sodium 204.2 mg
    8%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 0.6 g
    2%
    Sugars 26.6 g
    106%
    Protein 5.8 g
    11%

    The following items or measurements are not included:

    lemon marmalade

    Detailed Nutrition Values About Nutrition Info
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