portion control…

In an effort to save my thighs and Mr Weiss’s eyes I decided I wanted to bake mini cakes or loaves.  With us being a household of two,  baking a whole cake and “just having a slither”, doesn’t really count when you have 20 sliver’s and the whole cake is somehow “mysteriously” gone.  I’d been wanting to make an olive oil based item when I saw this, thinking I would adapt it from the 11 cup capacity bundt pan into something a little more manageable that I won’t be tempted to plow right through face first.  BUT before I had a chance to tackle this recipe, I stumbled upon another one, that screamed BAKE ME!! Oh indeedy I did.

Olive Oil, Lime & Yogurt Loaf (Dorie Greenspan)

1 1/2 cups ap flour
2 tsp 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 extra-virgin olive oil

Heat the oven to 350°F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, OR I used two 4 x 2 aluminum pans you can find in any supermarket, which prompted me to wrap and freeze one immediately after it cooled!  Place the pan on a lined baking sheet and set aside.

Whisk together the flour, baking powder and salt.  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.

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.

Yum, yum and seriously yum.


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