Wednesday, October 15, 2008
We bought the most sour yogurt in the world. It is plain yogurt, but no amount of sweetening could temper the sourness of this stuff. Of course we had a big container of it, and it was unpalatable. What to do? Bake up some cake of course? I improvised this quick bread, hoping that the tang of the yogurt would mirror the tang of lemon, and I'd have a nice moist almond loaf. It turned out perfectly. I glazed it while hot with a confectioners sugar glaze. If you brush this on while hot and let it dry and the cake cool COMPLETELY before covering, this will stay nice and crunchy. Cover it while it is still in the least bit warm and it will get sticky and melty. It'll still taste good though. I used mini loaf pans, so I still have one of these suckers in my freezer- excellent!!