It’s a Tapas Sunday Supper this week my friends. I am going to start by telling you that I had no idea what to make for this week’s theme. I have had tapas at restaurants, but have never made a tapas dish at home. All I could think about was Sangria. haha! I found myself searching Google to find a yummy looking recipe and came across Spanish Quesada. Searching a little more, I found a yogurt version versus the original goat cheese and just had to try it. I am so proud of myself for going out of my comfort zone this week. I made a Blueberry and Lemon Yogurt Quesada and it was Ah-mazing!
From what I originally read, the texture is supposed to be similar to cheese cake. The flavors are traditionally light and delicate, so I knew I wanted to stay in that direction and decided on a blueberry and lemon blend. It’s one of my favorite light and refreshing combinations, perfect to try in this recipe. I was also completely intrigued by the simplicity of the recipe. It’s easily mixed in a single bowl, and uses the yogurt container to measure all the ingredients. Only one problem…have you noticed yogurt containers are changing sizes again? The recipe referenced a six ounce yogurt cup. Many of the Greek brands are less than six ounces, and many of the other brand containers are no longer a simple shaped cup. Let the winging of the recipe begin.
I made a few edits to the recipe along the way, and I was surprised at how my cake turned out. It was delicious, but wasn’t a light dessert in my opinion. I found my recipe inspiration here, but my cake turned out very different than this recipe describes.
My cake was heavy and dense, but the tangy lemon was right on point, especially since I omitted the cinnamon. I used Greek yogurt, and increased the amount the original recipe called for, while reducing the amount of milk. I am guessing these adjustments changed the texture of the cake. I topped the cake with blueberry pie filling to bring a heavier blueberry note back into the picture. The blueberry flavor in the cake from the yogurt was almost non-existent to me. I will have to see what my coworkers’ opinions are when I take it to the office. I would definitely make this cake again, and experiment with some new flavor combinations.
- 4 Tbs butter
- 2 large eggs
- 2 (6 ounce) yogurt containers of granulated sugar
- 4 oz blueberry Greek yogurt
- 4 oz lemon Greek yogurt
- 1 tsp lemon extract
- 2 (6 oz) yogurt containers of unbleached white flour
- 1 (6 oz) yogurt container of milk
- Tip: In order to properly measure the ingredients use a 6 oz yogurt container. Empty, wash and dry the container and it is ready to use for measuring.
- Preheat the oven to 390F.
- Grease a 9.5 inch glass pie dish with butter.
- In a large bowl mix the butter, eggs, and sugar.
- Add the yogurt and lemon extract to the egg mixture and mix until smooth.
- Add the flour, one container at a time, continuing to mix until thoroughly blended.
- Add the milk and completely incorporate into the batter.
- Pour batter into greased dish and bake for approximately 3o minutes. Edges should be golden brown in color and slightly pulled away from the edge of the baking dish. The center of the cake should also be firm.
- Allow cake to cool. Serve topped with blueberry pie filling.
Now head on over and check out the huge variety of other tapas style recipes being shared by the #SundaySupper crew this week! You won’t be disappointed!
Join us Around the Family Table for a Sunday Supper Tapas Party!
- Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
- Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
- Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
- Goan Beef Croquettes from Masala Herb
- Giardiniera Salad from Peanut Butter and Peppers
- Bacon Wrapped Calamari from Jane’s Adventures in Dinner
- Patatas Bravas from Supper for a Steal
- Caramelized Onion & Gruyere Bites from The Foodie Army Wife
- Agave Truffles from Killer Bunnies, Inc
- Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
- Tomato Bread from girlichef
- Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
- Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
- Herb and Citrus Marinated Olives from Magnolia Days
- Smoky Paprika Peppers from Small Wallet, Big Appetite
- Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
- Gambas al Ajillo from Manu’s Menu
- Squid in Garlic Chili Olive Oil from Food Lust People Love
- Tortilla Española from The Not So Cheesy Kitchen
- Croquetas de Pollo from Cookin’ Mimi
- Low-Carb Salmon Croquettes from Yours And Mine Are Ours
- Bruschetta Topping from What Smells So Good?
- Herb Roasted Almonds from Curious Cuisiniere
- Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
- Tortillita de Camarones from Cindy’s Recipes and Writings
- Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
- Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
- Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
- Pocky Cake Pops from NinjaBaking.com
- Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
- Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
- Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
- Shrimp and Chorizo Tapas from The Texan New Yorker
- Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
- Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
- Chorizo and Manchego Toast Tapas from Family Foodie
- Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
- Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
- Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
- Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
- Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
- Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on Twitter this week Sunday, January 19th, to talk about our favorite tapas recipes. Everyone is welcome! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET, and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!