French Yogurt Cake With Marmalade Glaze

I realized yesterday that it had been about a week since I baked anything out of Baking From My Home to Yours, and to me that was unacceptable.  I let the book fall open and this recipe stared up at me.  Not only did I already have all of the ingredients, I love marmalade more than just about anything else you can put on toast.  I was instantly sold.

This makes a nice little loaf cake, one which I'm sure would be perfect for afternoon tea.  Which, by the way, I really wish was a custom in our culture.  What's better than a  little break for tea and cake in the middle of the afternoon?  

(from Baking From My Home to Yours by Dorie Greenspan)

1 cup all purpose flour

1/2 cup ground almonds (or another 1/2 cup flour - I used almonds)

2 tsp baking powder

pinch salt

1 cup sugar

zest of 1 lemon

1/2 cup plain yogurt

3 large eggs

1/4 tsp vanilla extract

1/2 cup canola oil

1/2 cup marmalade (the recipe says to strain it, but I like the orange peel!)

1 tsp water

Preheat the oven to 350 and grease a 8 1/2" x 4 1/2" loaf pan.

Whisk together the four, almonds, baking powder, and salt.

In a separate bowl, rub the zest and sugar together with your fingers until the sugar is very fragrant.

Add the yogurt, eggs, and vanilla and whisk vigorously until well-blended.

Add the dry ingredients and mix with the whisk, then switch to a rubber spatula and fold in the oil.

Bake for 50 to 55 minutes, until golden brown and a knife inserted in the center comes out clean.

Transfer to a rack to cool.

For the glaze, heat the water and marmalade until liquefied, then brush over the cake.

Slice and serve.