52 minutes ago
Saturday, January 8, 2011
Another new cookbook?
I may have a problem. I liked this book so much, I bought one for my mother in law and for my girlfriends for Christmas.
When I can find 8 recipes in one book that are easy and delicious, then the book is a keeper.
It's the 11th cookbook by Rozanne Gold, called Radically Simple, Brilliant Flavors with Breathtaking Ease.
This is the only dessert that I've made so far from the book, but it was simple, pretty and delish.
The idea is, you make a simple yogurt cake batter (typical French pound cake), and mix some nutella in with the remaining batter and swirl to make a marble design.
It turns out a very attractive cake, with minimal ingredients.
French Yogurt Cake w/ Nutella (from Rozanne Gold's Radically Simple)
1 1/2 cups flour
1 1/2 tsp baking powder
large pinch of salt
1 stick of butter, melted
1 tsp vanilla
1 cup sugar
1/2 cup Greek plain yogurt (I used a 6oz container of Chobani non-fat)
1/4 cup Nutella
It's pretty simple. Mix the flour, baking powder and salt in a bowl and set aside.
Melt the stick of butter in the microwave and let cool.
Add the butter, sugar, vanilla and eggs and mix well. Add the yogurt and combine.
Add the sugar butter mixture to the dry ingredients and incorporate. I used a wooden spoon. If you are using a mixer, then beat for 3 minutes.
Here's the trick: Pour 2/3 of the batter into a greased 9" springform pan.
Add the 1/4 cup of nutella to the remaining cake batter in the bowl and mix together.
Add the nutella batter on top of the plain cake batter in the pan, and swirl with a rubber spatula, to make a marble design, gently.
Bake in a 350F oven for 40-45 minutes.
Let cool in the pan before removing the sides.
I dusted my cake with confectioners sugar.