Wednesday, May 4, 2011

A Lovely Cake in a Dark Kitchen

Last week there was a one day sale on organic strawberries, and I ended up bringing home THREE pounds of strawberries for less than $5. It was such a deal, and it wasn't until I got home that I started to wonder what exactly I was going to do with 48 ounces of lovely red berries. For the first few days we sliced those babies up and enjoyed them with breakfast or lunch, mixed with mango and pineapple at one point. Fresh and tasty, and still two pounds were left in the fridge.  I knew I needed to get serious, which usually means it's time to make dessert.

May I introduce you to the French yogurt cake, courtesy of Chocolate and Zucchini.

A bit spongy, slightly sweet, and scented with citrus from the lemon and tangerine zest I mixed into the batter. The perfect vehicle for sweetened strawberries. Whipped cream would have been perfect, but since I was already living large and eating dessert on a Tuesday, I decided a little yogurt would be more appropriate. Whipped cream on Tuesday is a slippery slope, leading to cookies on Monday and brownies on Thursday. While I love a good dessert, this girlish figure doesn't come without a bit of discipline. That being said, I would love to make this again for a dinner party, and in that case I would top with a mix of fresh berries and a dollop of sweetened whipped cream.

You can find the recipe here.

I was so focused on eating the cake that I didn't look at the pictures very closely.
Turns out it was darker in my kitchen than I realized!

1 comment:

  1. That looks delicious! I recently scored on strawberries and blueberries and made a cobbler - holy cow was it delicious - I seriously could have eaten the whole thing myself!