Our friends Jill and Aaron has us over on Sunday for a fabulous dinner and to spend some time with their adorable little nugget, Dezi.
Isn't he a doll? He is such a good baby and Jill and Aaron are an awesome parenting team. It was so great to watch them take turns caring for their son as dinner was organized- they make it look so easy! Jill prepared a beautiful dinner of Kale and Olive Bruschetta, Ribeye Steak, Creamed Spinach and Yorkshire Pudding. She sure is a super mommy!
I decided to continue my French immersion and take a shot at a classic dessert to round out our meal. Now, I am not a baker, so I did not attempt anything like a tarte tatin or crème brûlée. Instead I eased into dessert world with a traditional yogurt cake, or Gâteau au Yaourt. I did, however, put a fun twist on it by turning it into Lemon Yogurt Cake with Raspberry Sauce and Homemade Whipped Cream.
This cake was light, tasty and very simple to make. One bowl! I love one bowl recipes. It means way less clean up. The hardest and most time consuming part of this recipe was pushing the raspberry puree through the sieve to get rid of the seeds.
The cake was a nice closer to a wonderful meal with great friends! Here's how to make this easy, one bowl, dessert, adapted from Smitten Kitchen:
You'll Need:
Cake
Sauce
Make the cake: Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil and line the bottom with parchment paper if the pan is not springform.
In a large mixing bowl, whisk together the yogurt, oil, sugar, lemon zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.
Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Once cake is cooled, sift confectioners sugar over the top. Serve slightly warm or at room temperature.
Make sauce: Combine raspberries, water, sugar and lemon juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold.
Looks so good. I love recipes that are easy to follow … thanks. Jill’s and Aaron’s dinner looked fabulous too.
By the way, I’m Jill’s Mom and my favorite part of your blog is the picture of my grandson, Dez. He’s delicious :)
Thanks for checking out the blog, Tammy :) Dezi really is the cutest!!
yum! i’m also now obsessed with the kale bruschetta.
honored to be a part of this fine establishment =D
Wonderful site. Lots of useful information here. I am sending it to some friends ans additionally sharing
in delicious. And of course, thanks for your effort!