Honestly, I didn’t think I would be able to participate this week for the Tuesdays With Dorie baking challenge! I had all the ingredients for Dorie’s “Riviera Style” French Yogurt Cake that it would be a shame if I passed this week up! It was about 11pm last night and I kept looking over the recipe and my empty kitchen debating whether I should attempt it because all my mixing bowls, bakeware and utensils were all packed away. But as they say… where there is a will, there is a way!
This cake is made by combining almond meal, flour, baking powder and salt… with sugar, lemon zest, mint, eggs, vanilla, Greek style yogurt and olive oil. It seemed like a unique blend of ingredients that worked deliciously well together. The recipe calls for baking in a loaf pan, but since mine is packed away, I baked the batter in paper liners that I placed in a 9×13 baking dish. (This is the reason for the squarelike, freeform shape of these!)
Looking back at how I prepared the cake using plastic storage containers, a teaspoon, 1/4 cup measuring cup (which was incidentally not packed with the others) and a fork, the cake still came out wonderfully. The mint really made these cake bright and refreshing and the almond meal gave it a wonderful nuttiness that didn’t overpower the flavor. It was also incredibly moist, thanks to the Greek style yogurt and olive oil that was incorporated into the batter.