Yogurt Lemon Poppy Seed Cake

Citrus cakes are one of my favorite cakes, but only if the true citrus essence comes through. This cake comes together really quickly and if you're like me, you already have everything at home for it. The cake is super moist, refreshingly tangy from the yogurt and lemon, with a lovely crunch from the poppy seeds. It also freezes well so you can enjoy it whenever the mood strikes.

Delicious slice of cake!

This cake was a big hit with my husband. He thought it was a tad too sweet, even though I had reduced the amount of sugar in the original recipe. Something to try next time :) I loved it too. It delivered the right lemon punch which I like, and it had a soft and spongy texture. Wonderful with a cup of tea!

SMS - Plum Raspberry Preserves

Margot of Effort to Deliciousness picked Plum Raspberry Preserves for this week's Sweet Melissa Sundays challenge. The master preserves recipe happens to be one of my favorite recipes in the book. I use it throughout the year to make small batches of jam, without having to do any canning. This way you don't have to eat the same thing all the time. At the moment, I have lots of summer fruit in my freezer, so I can make more jam come winter time.

Plum jam, homemade plain yogurt (I love my Salton yogurt maker), and a fresh plum

One of the many things I like about this recipe is that it scales well (you can make as little as a 1/4 batch) in about half an hour, from start to finish. If you're fruit is sweet, just cut down on the sugar, and if it's not sweet enough, just add more sugar. The best part about this recipe is that it uses apples as its natural source of pectin. This helps "gel" the jam.

The plum jam is ready to be swirled into my yogurt

I was able to get a really good deal on plums so I made an all-plum jam. The sweet and sour notes in the plums is what made this jam interesting to me. I enjoyed that aspect a lot (my husband, not so much; he would have preferred it sweeter). The beautiful red color of the jam is striking. And whether it's served on toast, or swirled through some homemade plain yogurt, like I did, this jam will start a party in your mouth, at the very first bite. You can find the recipe on Margot's blog. Thanks again for a great pick!

The perfect breakfast. Bon appetit!

ABC - Spicy Yogurt Pound Cake

This post comes to you from beautiful Morocco where I'm vacationing. It's beautiful and sunny here, with temperatures in the upper 80s. Food is super fresh here; from seasonal vegetables and fruits (I've especially enjoyed the ripe strawberries), to meat (chicken is slaughtered and plucked upon buying – doesn't get any fresher than that). Did I mention the breathtaking scenery?

Seville Orange trees are used as street decoration pretty much everywhere in Morocco

Koutoubiya Mosque in Marrakech in southern Morocco

That's the Mediterranean Sea in northern Morocco. We brought chairs with us and enjoyed the sound of the waves.

A little park with water fountains right outside the condo I'm staying in

Back to business... baking business, that is. This month's recipe for ABC of the Month, Spicy Yogurt Pound Cake, is chosen by yours truly.

When I read the ingredients list, I was intrigued immediately: yogurt, butter, brown sugar, warm spices like cinnamon, allspice and cloves, orange zest, cocoa powder, and finely ground nuts (I used almonds instead of walnuts). Baking in a different kitchen (and country) always comes with hurdles. I couldn't find allspice so I omitted it, and I used all granulated sugar. Without a regular oven, I made due with a large Tefal toaster oven which did its job really well. One big advantage though: easy access to 82% European-style unsalted butter and the freshest farm eggs you could ever find.

My mom and I baked up a storm on Sunday. We served the pound cake (and the other goodies) at a familygathering and everybody loved it. My personal opinion: the cake was delicious and moist. The wonderful flavor of almonds came through really well, and so did the orange zest. The spices gave the cake a really nice aroma and lingered in the background without overpowering the cake.

Don't forget to check out the ABC blog roll: Wafae and Chaya. And, if you'd like to give this recipe a try, you can find the recipe for it HERE.

My mom's holding the plate :o)

Bon appetit!