Comments on: grandmothers of sils’ apple-yogurt cake http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/ Sat, 11 Feb 2012 18:32:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sharyn Dimmick http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-1006915 Sharyn Dimmick Mon, 17 Oct 2011 21:38:47 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-1006915 I did it! I made the cake with caramelized fennel and dark rum in place of the anisette. Used some blood orange olive oil, too, and bumped the fennel flavor up with a little crushed star anise. Delicious, even for a non-cake fan. Thank you. I'm going to try it toasted next. For the story of what I did to your recipe, visit "TheKaleChronicles" and look for Apple Cake. I look forward to seeing what you get up to next. Cheers! Sharyn I did it! I made the cake with caramelized fennel and dark rum in place of the anisette. Used some blood orange olive oil, too, and bumped the fennel flavor up with a little crushed star anise. Delicious, even for a non-cake fan. Thank you. I’m going to try it toasted next. For the story of what I did to your recipe, visit “TheKaleChronicles” and look for Apple Cake. I look forward to seeing what you get up to next. Cheers! Sharyn

]]> By: Sharyn Dimmick http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-933319 Sharyn Dimmick Wed, 21 Sep 2011 10:56:50 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-933319 This looks amazing. I buy pounds and pounds of apples this time of year (and gather them when they fall in the streets of Berkeley). I am not a big cake eater, but this looks too good not to try soon. I don't have any anise liquor, so I'm thinking of roasting some fennel, pureeing it, and diluting it with a little dark rum... This looks amazing. I buy pounds and pounds of apples this time of year (and gather them when they fall in the streets of Berkeley). I am not a big cake eater, but this looks too good not to try soon. I don’t have any anise liquor, so I’m thinking of roasting some fennel, pureeing it, and diluting it with a little dark rum…

]]> By: Tanya http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-929595 Tanya Mon, 19 Sep 2011 22:52:33 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-929595 I'm a little late finding this recipe - searching for something different for Rosh HaShanah this yea - but got sidetracked by the timeline...this struck such a note....loved olives from the day I got pregnant (and still do)....took me years to apppreciate fennel but now I cook with it all the time. And I am with you on the honey-roasted peanuts - can't think what I ever saw in them. Off to try the cake now. I’m a little late finding this recipe – searching for something different for Rosh HaShanah this yea – but got sidetracked by the timeline…this struck such a note….loved olives from the day I got pregnant (and still do)….took me years to apppreciate fennel but now I cook with it all the time. And I am with you on the honey-roasted peanuts – can’t think what I ever saw in them. Off to try the cake now.

]]> By: Beth http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-585092 Beth Thu, 10 Feb 2011 20:49:28 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-585092 Just made this with ordinary olive oil, plain yogurt, and butterscotch liqueur. Delicious! Just made this with ordinary olive oil, plain yogurt, and butterscotch liqueur. Delicious!

]]> By: Hillary http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-566068 Hillary Mon, 31 Jan 2011 03:27:31 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-566068 Can you make lemon yogurt using fresh lemons and plain yogurt, and if so how much lemon flavor are you going for? I am looking for the best way to use up this tub of yogurt that may or may not expire in two days... Can you make lemon yogurt using fresh lemons and plain yogurt, and if so how much lemon flavor are you going for? I am looking for the best way to use up this tub of yogurt that may or may not expire in two days…

]]> By: WhitneyB http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-501220 WhitneyB Mon, 20 Dec 2010 22:42:28 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-501220 Same as the ones above... At first I wasn't sure if maybe I messed up and forgot a cup of flour or something! It's very dense and moist and I tried baking it for an extra 15 minutes or so. I love the flavor, though. The anise-yogurt-hint of olive combination iis fantastic and I wish the cake were fluffier and more cake-like. I'm still one of your biggest fans, but not sure what to do with this recipe... Same as the ones above… At first I wasn’t sure if maybe I messed up and forgot a cup of flour or something! It’s very dense and moist and I tried baking it for an extra 15 minutes or so. I love the flavor, though. The anise-yogurt-hint of olive combination iis fantastic and I wish the cake were fluffier and more cake-like.

I’m still one of your biggest fans, but not sure what to do with this recipe…

]]> By: Grace http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-473975 Grace Tue, 30 Nov 2010 17:45:04 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-473975 I had the same result as some of the others here- my cake came out very dense despite looking exactly like the picture at the top of this post. Was really sad, as I looked forward to making this cake and having something light to nosh on. The taste is okay but the texture really throws me off. I used regular olive oil, didn't have sambuca so i put in some white wine and vanilla instead. As for baking time, my oven ran a little hot so the toothpick came out clean at 55 minutes and the top looked golden brown. After an hour or so of cooling, the sides of the cake pulled away from the pan and the cake stopped "springing back" when i touched it. Sigh. I'm guessing the regular olive oil contributed to the denseness, but I would really like to know where I went wrong. I had the same result as some of the others here- my cake came out very dense despite looking exactly like the picture at the top of this post. Was really sad, as I looked forward to making this cake and having something light to nosh on. The taste is okay but the texture really throws me off. I used regular olive oil, didn’t have sambuca so i put in some white wine and vanilla instead. As for baking time, my oven ran a little hot so the toothpick came out clean at 55 minutes and the top looked golden brown. After an hour or so of cooling, the sides of the cake pulled away from the pan and the cake stopped “springing back” when i touched it. Sigh. I’m guessing the regular olive oil contributed to the denseness, but I would really like to know where I went wrong.

]]> By: Ariel http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-460498 Ariel Thu, 11 Nov 2010 22:00:39 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-460498 A very nice weeknight cake, mixed it up and had it in the oven in about 30 minutes. Used regular olive oil, jonathan apples, unsweetened all natural lemon yogurt and pernod. Has a complex flavor that even my kids liked. Incredibly moist! A very nice weeknight cake, mixed it up and had it in the oven in about 30 minutes. Used regular olive oil, jonathan apples, unsweetened all natural lemon yogurt and pernod. Has a complex flavor that even my kids liked. Incredibly moist!

]]> By: Helka http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-423628 Helka Sat, 11 Sep 2010 14:56:59 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-423628 This cake was a disappointment for me too.. have to agree with the previous two commenters on first time not liking a SK recipe. I waited with it for a couple of days, but it's the same. Its texture is ok, but it's very mild and boring, basically all I can taste is a hint of sambuca and apple. Maybe my apples weren't tasty enough or maybe I went wrong with making my own "light olive oil" with regular extra virgin and some canola, but I don't think I will be trying this recipe again. This cake was a disappointment for me too.. have to agree with the previous two commenters on first time not liking a SK recipe. I waited with it for a couple of days, but it’s the same. Its texture is ok, but it’s very mild and boring, basically all I can taste is a hint of sambuca and apple. Maybe my apples weren’t tasty enough or maybe I went wrong with making my own “light olive oil” with regular extra virgin and some canola, but I don’t think I will be trying this recipe again.

]]> By: Sun Jae http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-421498 Sun Jae Mon, 06 Sep 2010 21:01:08 +0000 http://smittenkitchen.com/2007/09/corfu-sils-and-timelines/#comment-421498 Hello from Belgium, the land of beer and chocolate ^_^ I just made this cake tonight and just like some others, ended up with a flan-like texture. It's still good, but far from what I expected. I just do not know what happened: cook for too long? Oven too hot? It is also the first time I "fail" a recipe from Smitten Kitchen as all the other dishes I made were a huge success (made the oven ribs and peach crumble last weekend and those were killers!!). Would be grateful to know what happened for this cake to turn up like a flan though ;) Hello from Belgium, the land of beer and chocolate ^_^ I just made this cake tonight and just like some others, ended up with a flan-like texture. It’s still good, but far from what I expected. I just do not know what happened: cook for too long? Oven too hot? It is also the first time I “fail” a recipe from Smitten Kitchen as all the other dishes I made were a huge success (made the oven ribs and peach crumble last weekend and those were killers!!). Would be grateful to know what happened for this cake to turn up like a flan though ;)

]]>