Blood Orange Yogurt Olive Oil Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Wonderful use for blood oranges in the winter. Plus, the cake is moist and requires no butter and very little processed sugar. It's delicious with or without the glaze. Ingredients:
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon kosher salt |
1 cup plain greek yogurt |
2/3 cup agave nectar |
3 eggs |
3 blood oranges, zested |
1/2 teaspoon vanilla extract |
1/2 cup extra-virgin olive oil |
1/4 cup blood orange juice |
1 tablespoon turbinado sugar |
1 cup confectioners' sugar |
2 tablespoons blood orange juice |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper; grease and flour the pan.
2. Sift flour, baking powder, and salt into a large bowl. Whisk yogurt, agave nectar, eggs, blood orange zest, and vanilla extract together in a separate bowl until smooth. Pour yogurt mixture into flour mixture; stir to combine. Fold olive oil into batter until incorporated. Pour batter into prepared loaf pan.
3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
4. Whisk 1/4 cup blood orange juice and turbinado sugar together in a saucepan over medium heat; simmer until sugar dissolves, 1 to 2 minutes. Pour over warm cake to absorb juice. Cool cake completely, 30 minutes to 1 hour.
5. Whisk confectioners' sugar with 2 tablespoons blood orange juice to make the glaze. Pour over cooled cake.
|
|