I was intrigued by the cake's ingredients and followed to a T, using non-fat plain greek yogurt. The texture, moistness, and consistency of the cake impressed me and my boyfriend. The cons? Awkward, sour flavor. The rinds in the cake ultimately overpowered what would have been a delicate, not too sweet flavor. I suggest reducing the amount of rind to enhance the flavor and avoid a sour, weird taste. Compote is delicious, and though the cake went to waste in my household, the compote is delicious alone, over ice cream, etc.
Tuscan Cake with Citrus Compote
chefkate1 Posted: 03/01/10
tonikitchen Posted: 02/21/10
Light & delicious. I doubled the syrup.
MeganS1 Posted: 03/06/10
I really enjoyed the Tuscan cake (& so did my guests), but not the compote. I can't put my finger on what was off about the compote--it may have been the strong grapefruit flavor, which overpowered the taste. The allspice brought a unique flavor to the compote that may not have been a good mix with the grapefruit. Will certainly make the cake again & think about modifying the compote.
luvdaspicy Posted: 04/15/10
I personally didn't like this recipe. The cake was pretty good by itself, the sauce was on the sour side (seemed overpowered by grapefruit), and the yogurt was good by itself but the combination of these items did not blend well. As I not much of a baker, it seemed to me that the compote was out of place in this recipe. Maybe if it was just oranges -- the grapefruit seemed to add to much tang.
ChefHarcom Posted: 05/28/13
Wonderful Cake! I had to play with the Compote a bit, but I added some raisins soaked in Grappa, and I sprinkled a little sugar on the grapefruit and allowed it to macerate for about 15 minutes. Also, since clementine are grown in Italy as well I think using them might also help the compote better compliment the cake. Overall it got great reviews at my Italian Dinner, so well worth the try.