Monday, October 27, 2008

EVO and Yogurt Cake

When I posted this photo on Flickr with the title "Lemony EVO Cake", my friend Sarah asked me if EVO is different from EVOO, or "Evoo", so popularized by Rachael Ray. The answer is no, EVO also refers to extra virgin olive oil, yes I am aware that it makes less sense to call it EVO than EVOO if you look at the letters, and no, I'm not going to cave and call it Evoo. I'm just not. As Amy Poehler would say, deal with it. Also? I actually used limes, not lemons. That part is my bad.
I decided to try this cake because I've heard nothing but great things about it, and because it's incredibly quick and easy. It satisfied my after-dinner sweet tooth without being overkill, and I'm sure it would be awesome for breakfast as well.
On the day of baking I didn't have full-fat yogurt and there was only one egg in the fridge, so I had to swap in lowfat yogurt and Egg Beaters. The cake suffered no major ill effects, but I think the full-fat dairy might've dialed back the olive oil flavor a bit. I strongly recommend using Dorie's recipe as it stands.
EVO and Yogurt Cake
- makes 1 loaf or approx. 8 servings -
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup sugar
  • Finely grated zest of 1 lime
  • 1/2 cup plain whole milk yogurt
  • 3 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup EVO (extra-virgin olive oil)
One 8 1/2-x-4 1/2-inch loaf pan, generously buttered.
1. Center a rack in the oven and preheat the oven to 350°F. Whisk together the flour, baking powder and salt.

2. Put the sugar and zest in a medium bowl and rub the ingredients together until the sugar is fragrant. Whisk in the yogurt, eggs and vanilla. When the mixture is well blended, gently whisk in the dry ingredients. Switch to a spatula and fold in the oil. The batter will be thick and shiny. Scrape it into the pan and smooth the top.

3. Bake the cake for 50 to 55 minutes, or until it is golden and starts to come away from the sides of the pan; a knife inserted into the center of the cake will come out clean. Cool on a rack for 5 minutes, then run a knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.