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.
Ingredients
- ½ cup prepared raspberry marmalade (any flavor works)
- ¼ cup whole milk yogurt
Instructions
Melt the marmalade in a sauce pan over medium-low heat. As soon as all the chunks have melted, remove from heat and stir in the yogurt.
Allow to cool until it starts to thicken up, then pour over cake or sweet bread.
