Yogurt Poppyseed Loaf

The Tribune is in full swing again, and before I volunteered to be their temp copy editor for my five weeks in town, I decided to show up to the first-ever news meeting, knowing that I would be too busy with my internship to take a story. Of course I couldn't come empty-handed...

I had a glut of limes from my last subletter (who was from Martinique) and a tub of yogurt. Plugging these two ingredients into my Google Reader to two very similar recipes for citrus yogurt loaf cakes by Dorie Greenspan and Deb of Smitten Kitchen.

I took Deb's idea of subbing in poppyseed for blueberries (yum) and in a regular situation I would have used applesauce in place of the oil, but the point of this cake is to bring out the flavour of the oil, AND I happened upon a bottle of walnut oil in the fridge (from a previous subletter also, perhaps?) I then switched the flour to whole wheat and cut the sugar in half in a mini "health" spaz; the end result was just in that stage where it wasn't cloyingly sweet, but also not so bland so it could be considered a bread. I think it would've gone great with jam.

Yogurt Poppyseed Loaf
Adapted from Dorie Greenspan and Smitten Kitchen
Makes 1 loaf

• 375 mL (1½ cups) whole wheat flour
• 10 mL (2 tsp) baking powder
• Pinch of salt
• 125 mL (½ cup) sugar
• Finely grated zest of 1 lime
• 125 mL (½ cup) plain yogurt
• 3 large eggs
• 1 mL (¼ tsp) vanilla extract
• 125 mL (½ cup) walnut oil or extra-virgin olive oil
• 85 mL (⅓ cup) poppyseed

1. Centre a rack in the oven and preheat the oven to 175°C (350°F). Generously butter an 8½" × 4½" loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, baking powder, and salt and keep near by.
2. 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 and poppyseed. The batter will be thick and shiny. Scrape it into the pan and smooth the top.
3. 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 (or uncooked noodle) inserted into the centre 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.

Nutrition Info (per ¾" slice): 208 calories, 12 g fat (2 g saturated), 53 mg cholesterol, 21 g carbohydrate (3 g fibre, 9 g sugar), 5 g protein, 131 mg sodium. An excellent source of manganese and selenium.