Tuesday, April 20, 2010

cake make over

I love a good citrus cake.  I grew up eating them in French style bakeries in Japan, where they don't use a ton of sugar in order to enhance the delicate citrus flavor.  And somehow they're really light but moist.  I discovered several recipes for a classic French yogurt cake, and needed to give it a go.  I made it according to the recipe yesterday and ... sadly ate a few too many pieces.  And then today I wanted to tweak the recipe a bit to make it healthier--for a cake.  And for some reason it turned out more moist and tender.  I absolutely love this cake!  I used blood oranges today instead of lemons or limes and I love the milder flavor (but I might prefer the brighter tang of the tarter fruit).  The batter was even a rosy pink, but sadly it baked up yellow like any other cake.  I used extra virgin olive oil as an experiment, and I loved the result.  And I just feel good knowing it's olive oil in there:)

So if you're in the mood for a tasty but less guilt-ridden cake, you should try this out.  Just don't fool yourself into thinking you can have a lot;)  It's still a cake, after all.

Blood Orange, Yogurt, and Olive Oil Afternoon Cake
1 C plain yogurt (I actually used fat free and it turned out so well! But use any kind of plain yogurt you want)
2/3 C sugar, plus more for dusting the pan
1/4 C extra virgin olive oil
zest of 2 blood oranges
1/4 C fresh blood orange juice
2 eggs
1 2/3 C all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/8 t salt
  1. Preheat the oven to 350°F.  Grease the sides and bottom of a 9 inch cake pan.  Line the bottom with parchment paper and grease again.  Sprinkle about 1 1/2 T of sugar to coat the bottom and sides of the pan.
  2. In a large mixing bowl, whisk together the yogurt, oil, sugar, zest and juice of the blood orange until combined.  Add the eggs, one at a time, whisking in completely with each addition.
  3. In a separate bowl, whisk or sift the flour, baking powder, baking soda, and salt.  Add to the liquid mixture, and stir until just combined.
  4. Pour the batter into the prepared cake pan and bake for 35~40 minutes, or until a toothpick inserted into the center comes out clean.  Let cool in the pan for 10 minutes, then release from the pan and let cool completely.  Serve with a dusting of confectioner's sugar or some citrus whipped cream and some fresh fruit on the side.


Lisa Allen said...

Looks like a perfect accompaniment to a cup of rooibos tea :)

Indiana Haffners said...

This was our family home evening treat last night. I used lime and lemon. Yummy! Thanks!