If you’re tired of regular frosting, this fruit glaze is super simple and really tasty. This time I did raspberry on a lemon cake. I’m thinking orange on a chocolate cake would be delicious. Probably look gross, but taste great.
(By the way, this is a week late, because the day after I told you I’d be posting it they started upgrading my webserver. It just came back to me today. Sorry if you were waiting.)
Ingredients
½ cup prepared raspberry marmalade (any flavor works)
¼ cup whole milk yogurt
Directions
Put the marmalade in a pan over medium-low heat. Stir until it is melted then remove from heat.
Add the yogurt and stir.
Pour over the cake, and let it run down over the sides.
The raspberry was an unusual deep mauve color, not exactly common in food.
But once I sliced into it and saw the contrast with the lemon, that was much better.
Nothing wrong with slicing it in the kitchen and bringing it out already plated. Make sure you leave room, though. Those plates are going to come back empty pretty quick.
And that’s it.
I’m still working through some problems with my web hosting, so I’m not able to send out the sample chapter for the upcoming book, and the online class is on hold. This wasn’t supposed to happen, so believe me, I’m more frustrated than anyone. Please be patient, I’ll have it fixed as soon as possible.
Want more like this? For more recipes like this, that you can hold right in your hands, and write on, take notes, tear pages out if you want (Gosh, you're tough on books, aren't you?) you might be interested in How To Cook Like Your Grandmother, 2nd edition, Illustrated. Or to learn your way around the kitchen, check out Starting From Scratch: The Owner's Manual for Your Kitchen.
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8 Comments
Yum. Is raspberry marmalade the same as raspberry jam? If not, do you have a recipe for the marmalade? Thanks!
Marmalade is usually made from citrus rind and fruit pulp. This one was Raspberries, apple juice concentrate, fruit pectin (thickener) and lemon juice concentrate.
The one thing I'd worry about is some jams tend to separate when they get warm, and you end up with a few lumps of gelatin and a plate full of liquid. So go for something with bits of fruit in it.
It looks delish. It doesn't soak down into the cake a bit, making it soggy?
Ali
On this cake it didn't, but this was a fairly dense cake. If you're worried about it, then just let the glaze cool a little bit more before pouring it over. It started to firm up as soon as I poured it over, so as long as you don't end up with a thick puddle of it sitting on top I think you'll be good.
I tried to make the lemon pound cake. The taste was wonderful; however, I felt that the texture wasn't "Sarah Lee" in my expectations and a little greasy. I tried not to work the batter too much…just no luck…or could it be that living in Alaska means that you need to make high altitude accomodations? Don't know.
Julia, I've heard there are changes you have to make in Alaska, but I'm completely uneducated on what they would be. Wish I could help.
Just thought I'd pop in and tell you that I tried this today with a banana cake. I used my home made strawberry preserves. Its pretty darn magnificent. I thought the chunks of strawberry would ruin it, but it ended up being pretty fabulous. I even shared with some colleagues. Thanks for the recipe! I would have never thought of it!
Strawberry, banana and yogurt? It sounds like you made a smoothie cake.