What to do?
I’ve always preferred marmalade to most other jams and jellies (the exception being apple butter), and my most favorite marmalade is lemon. When I travel, I always visit the local markets and supermarkets, looking for interesting and hard-to-find goodies.
And so it is that I have in my pantry the following two items:
And Blood orange marmalade:
And since I have both a lemon and a blood orange tree, it was a difficult choice, but the blood oranges won out. On one of my last trips to London, I went shopping at Fortnum and Mason. (Oh, to have a bottomless pocketbook!) I discovered this jar of blood orange marmalade, something which I had never seen before and that I just had to have. This was also pre-blood orange tree, mind you. I must have been psychic.
For this cake, therefore, I used the flour and almond meal combination and grated in a healthy dose of blood orange zest. The only yogurt I had was Greek yogurt, which I love, so that is what I used. This was such a nice, straight forward recipe to make. The glaze, of course, consisted of melted and strained blood orange marmalade.
For service, I topped the cake slices with some freshly whipped cream and a few blood orange supremes. The orange flavor was subtle, but lovely, and the orange sections added just the right touch of moisture.
I have now breached my prized jar of blood orange marmalade, although the lemon one is still safe. I admit I have a tendency to hoard food items that I fear I won’t find again. Perhaps I should start using the lemon marmalade so that I have an excuse to travel to London again. For food shopping. Although maybe I don’t really need an excuse, just a long list.
Be sure and visit the other TWD blogs to see all the creative versions of French Yogurt Cake.
(Now, if I can just find some lime marmalade to go with my lime tree . . . . )