[femmebot]

I made the Yogurt Cake from the C&Z book last night - it was SO fantastic! ... and was a hit with my husband (who is not a dessert person at all!)...

I posted about it on my blog Chez Kova...

Thanks Clotilde!
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[aleniqu1]

I made the cake last night for coffee hour at my church today. I can't actually tell you if it was good or not because it was all gone before I could have any! I received lots of compliments. I heard it isn't too sweet. I also heard lots of oohs and aahs as they walked into the parish hall and saw the cake. I made it as written, except I didn't have any rum and I used apple jack instead.
I think it would be good cut in half with a layer of jam in the middle.
It will be a staple for me. Love that!

Oh, I couldn't find any whole milk yogurt. Where can I find it?

[femmebot]

I usually shop at Trader Joe's or Whole Foods Market... they always usually have it.

hth
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[lisette]

I've made this cake twice now, but I think I'm doing something wrong. It tastes very "flour-y" and no amount of additional vanilla or rum takes the taste away. Any ideas?

[gingerpale]

Lisette, this is purely my opinion, but I've noticed that some French desserts are simply not as sweet as the American counterparts. In the posts above yours, I notice comments--"I heard it isn't too sweet." "It was a hit with my husband, who is not a dessert person." And a suggestion to put jam between layers.
I've made this cake too, and I know what you mean. But it has grown on me, I expect this flavor now, and like it very much!

If you have Clotilde's cookbook, I think you'll love the Honey Almond Bites, no lack of sweetness there!

[femmebot]

Hi - Do you mean it just tastes flour-y? Or is it actually flour-y? It may have to do with the type of flour you are using? Or the type of yogurt? I didn't get this flavor or consistency... but I guess taste is relative. The cake is definitely a lighter dessert!

HTH!
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[Griffin]

[gingerpale]

Griffin, in my experience, a person who claims to be "not a dessert person" simply needs the right dessert put in front of them. Suddenly they have a sweet tooth the size of the African continent.

[simona]

GP, I do believe there are people who are not "desert persons" , I am one of them. All my many extra pounds come from cheese, pasta,bread, too much food in general, but not from sweets. That does not mean I don't like at all deserts, I just can very easily renounce them. I don't especially love chocolate, chocolate cakes/mousses are much too sweet for me, I don't love cream layered cakes, and I definitely don't love ice cream, besides lemon or mango sorbet. If you put in front of me a sandwich or a cake, the cake has no chance of being picked up, ever. I like a good tarte tatin,-I always eat only the apples-, or a good creme brulee . But after a rich meal, I can just skip the desert, my husband is always ready to have mine too.
I don't even like very much to bake, though I'm earning my life in the food industry. I can prepare very good meals, and the desert will be something very simple , like a fruit crumble ( which I like, because of the fruits) or a fruit tart . I have always home-made truffles I never eat, for my chocoholic friends and husband.
But I promise every one and each of you, if you happen to visit The Holy Land, that I'll do my best to have my own very bitter chocolate cake for you, with a chocolate ganache topping and whipped cream aside. very very tasty. You're invited!


No more war, more deserts to keep us happy!!!

[femmebot]

[lisette]

Gingerpale ~

It tastes like flour instead of like vanilla or rum or the blueberries that I added.

I don't think it's the lack of sweetness that I'm tasting - it tastes just sweet enough to me. It's just that all other flavors are hidden by the taste of flour.

I'm using regular all-purpose flour which I purchased not that long ago. I've made other things using this same batch of flour and did not get the flour taste. I used a whole milk, vanilla flavored yogurt. The only addition I made was to add blueberries.

Anything other ideas?

Thanks!

[gingerpale]

Lisette, I've certainly run out of ideas--if we are using the same ingredients and method, and it sounds like we are, there is no explanation for a "floury" taste.
Like I said though, I do notice a definite different flavor that I have not tasted in cake before, --maybe it's the use of yogurt, not a usual ingredient in the cakes I make, as of course flour is. Maybe we are tasting the same thing but calling it different names.

Anybody?

[femmebot]

I did not get a dry floury consistency at all but rather a creamier cake than one would usually have with regular cake. It was less sweet, as mentioned before. I used yogurt I made at home too though.

I have no idea what could be causing the floury taste and texture... maybe it was a fluke... I would try it again.
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[georgia]

Lisette, I used whole milk, plain yogurt (not flavored with vanilla or anything else). Didn't add any fruit, as you did, and it turned out moist, pristinely simple, and delicious. Having said that, I must admit that I am not generally a big fan of sweeter more elaborate layer cakes with a lot more going on with textures and flavors.

Among this crowd, my suggestion may be sacrilege, but perhaps you are making this recipe perfectly and simply don't like this particular cake.

[David]

I made this for the first time the other night. It took all of maybe 10 minutes to throw together and the result was great. I had also stewed a bunch of fresh strawberries and rhubarb which proved a perfect foil for the cake. This morning I even took a slice and cut it in half and popped it in to the toaster oven! really really nice with just butter! Will make this again and recommend it to all.
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