Comments on: grandmothers of sils’ apple-yogurt cake

By: Judy

Judy — Thu, 28 Jan 2010 15:58:09 +0000

I wanted to like this cake so badly but it didn’t work out for me. Not sure if I did something wrong or what, but it was really, really wet inside. More like a pudding than cake. It looked wonderful but when I cut in to it, I did not like the texture. I confess to using regular olive oil as I didn’t have any light but that shouldn’t matter, should it?

By: deb

deb — Thu, 28 Jan 2010 02:50:48 +0000

Yes. I was a vegetarian for 15 years. Now I like short ribs.

By: Sarah

Sarah — Thu, 28 Jan 2010 02:35:29 +0000

Hey Deb – It’s hard for me to distinguish the colors, but does your chart show that you were a vegetarian until a few years ago?

By: Shannon

Shannon — Fri, 13 Nov 2009 22:12:47 +0000

Deb can we use ouzo instead of sambuca? (I have a bottle of it that just won’t die, it’s like a magic cauldron)

Otherwise I want to make this rightnow

By: Kelly

Kelly — Tue, 03 Nov 2009 19:20:25 +0000

I made this cake using plain yogurt with fresh lemon juice (I just kept tasting it until it was lemony enough for me). I also used 1/2 tsp of anise extract instead of Sambuca. It came out great! Super moist and not too sweet. Will definitely make it again!

By: Maya

Maya — Tue, 03 Nov 2009 04:03:45 +0000

Deb-
I found this recipe and was a little hesitant because of the anise flavor- I’m not a huge fan. I had some pastis on hand and used that and it turned out fabulously. Hope you are getting some rest. I had a huge burst of energy- I did a lot of baking, etc in the first 6 weeks after each of my kids was born and then the “tired” hit me like a ton of bricks! Good luck!

By: Chris

Chris — Thu, 29 Oct 2009 13:16:38 +0000

Thanks again, Deb! I made this last night and just brought in 1/2 to share with my coworkers. The cake has a great bouncey consistency, likely owing to the olive oil and light sugar. I would probably add some vanilla next time and try to lower the temperature slightly so it does not brown on the top so early.

By: Amie !

Amie ! — Tue, 20 Oct 2009 03:04:39 +0000

OMG, deb. We had a dinner party at my tiny studio this past Friday. We made baby octopi(puses), polenta, turnip & fennel salad, spicy greens, salad with squash and pine nuts and pomegranate seeds, and I was looking for this cake, and the universe led me to this recipe, and the cake DISAPPEARED within minutes. Okay, not like 10 minutes (my friends are somewhat civilized), BUT STILL – disappeared! My father wants me to mail him some to Florida. Thank you! And your son is SO precious! Mazel Tov!

By: John T. Hoffoss

John T. Hoffoss — Sun, 04 Oct 2009 00:06:02 +0000

Forgot to add I skipped any anise at all and went the ol’ nutmeg/cinnamon route with a dash of cocoa powder and a dash of cayenne. I’ll try the lemon/anise next time. I detest black licorice, but anise in other dishes, especially baking, and I love it.

I’d highly urge anyone who still thinks they hate it to try this recipe as it stands; I bet you’ll turn!

By: John T. Hoffoss

John T. Hoffoss — Sun, 04 Oct 2009 00:03:38 +0000

I found this but had no sambuca, no lemons, no lemon juice, no lemon yogurt!

I did have some good cognac, two pluots and some Stoneyfield plain yogurt though! Pureed pluots, blended with yogurt (leaving remnants behind in the mixing bowl for a hint of pluot in the whipped cream frosting) and this cake came out fabulous after 40 minutes in the oven.