One of my favorite things about following a recipe is making changes, substituting ingredients based on the season and leftovers in my fridge. Flattened breads and fallen, runny cakes, however, have taught me not to be so cavalier about switching out ingredients when baking. I’ve learned to be on guard, measuring each ingredient to the grain.
Local cakemeister Annamarie Asher’s Lusciously Lemony Cake, was a big hit a few weeks ago. She recently sent me a Dorie Greenspan article that included a recipe for a Yogurt Cake with Orange Marmalade.
Ms. Greenspan received the recipe from a French friend whom, Ms. Greenspan noted, more than likely received the recipe from her Gallic grand-mere. I doubt the original writer used yogurt and marmalade in the recipe but I appreciate the modern update.
Fresh figs are in season now and I’ve noticed them at Fresh Seasons Market, Whole Foods and Plum Market. I love the combination of fresh figs and yogurt so I added an update of my own. The figs were so delicious in this cake, I wished I had added more. I also substituted orange zest for the lemon zest and fig preserves for the orange marmalade. These tweaks lent a seasonal twist to the recipe and I happily report the cake survived beautifully.
One thing I love about cakes such as this is they freeze well. I plan to make another this weekend for Thanksgiving. I can savor this cake for a good two weeks, if tightly wrapped and refrigerated. I imagine it would be divine with a dollop of freshly whipped cream enhanced with a liqueur, such as Grand Marnier to complement the orange zest.
This cake would be a fine finale to a Sept. 2 dinnerFeed, Grilled Pork Tenderloin with Fruity Frisée Salad. I quote Annamarie in saying “The perfect cake is one you would enjoy eating for breakfast.” This certainly meets that criteria!