This French Yogurt Cake, chosen by Liliana of My Cookbook Addiction (click for recipe), may have been one of the easiest recipes to throw together. In France, all of the ingredients are measured by using a single yogurt container. (I sometimes envy the French's ability to create the most beautiful and elegant things, and make it look so effortless).
Since I heard about all of the glorious wonders of the French Yogurt Cake, I wanted to make it as the recipe called for, but topped it with an orange glaze rather than lemon. And wow, did this live up to all of the praise. Light with a tender crumb. A hint of lemon. Moist. Scrum-diddly-umptious.
Then, I wanted to play around a bit. I made it again, but decided to make muffins filled with an orange mousse. I baked them for 14 minutes in standard muffin pans, and as they cooled, I searched far and wide for a good orange mousse recipe.
I'm still searching.
Why are there no orange mousse recipes online? Does this orange mousse not exist? I don't think I'm reinventing the wheel here. So I found a recipe for lemon mousse and used orange juice instead of lemon juice.
It turned out to be more of an orange whipped cream, rather than an orange mousse, but it went so well in the muffins. I hollowed out the top, piped in a bit of orange cream, replaced the top, and brushed it with the orange marmalade glaze.
I bit into the cake and was greeted by billowy, orange delight in a muffin. This muffin was skyrockets in flight. It was my baby and I was gonna hold it tight. Thinkin' of it was gonna work up my appetite.
Oh yes, my friends. This muffin was Afternoon Delight.
I brought these in to work, and my co-worker (who has an amazing way with words and is a fantastic writer) came over to my desk and said, "This is really lovely. It's like biting into springtime."
Hells yeah it is! Springtime Afternoon Delight!
Check out TWD for more of this amazing cake!
- 1 cup plus 1 tablespoon sugar
- 3/4 cup fresh orange
- 6 large egg yolks
- 2 large eggs
- 1 1/2 tablespoons grated orange peel
- 2 cups chilled whipping cream
- Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in large metal bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F. Transfer lemon curd to another large bowl. Chill until cool, whisking occasionally.
- Using electric mixer, beat 11/2 cups cream in medium bowl until medium-firm peaks form. Fold 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.