Adapted from picky cook, who adapted it from Ina Garten, this cake is moist thanks to Greek yogurt, even without the addition of vegetable oil.
Serves 8 to 10
For the cake:
• 2 medium-sized blood oranges, zested and juiced
• 1 cup Greek yogurt (fat content of your preference)
• 2 eggs
• ½ cup honey + 1 tablespoon
• ½ teaspoon vanilla extract
• 2 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups flour
For the glaze:
• 2 to 3 tablespoons blood orange juice (about one orange)
• 1 cup confectioner's sugar
Preheat oven to 350 F and grease a loaf pan. In a bowl, mix together 1/2 cup of honey, zest, yogurt, eggs, and vanilla. The remaining tablespoon of honey will be used to make a syrup to pour over the cake before glazing.
In a separate bowl, mix flour, baking powder, and salt.
Gently whisk the dry ingredients into the wet, being careful not to over-mix. Bake for about 50 minutes. Let cool in pan for 10 minutes, then remove to a wire rack.
Mix half the juice with the extra tablespoon of honey and pour it over the cake to let the juices soak in (note: this is not the glaze). Then, once the cake has fully cooled, mix the confectioner's sugar and remaining blood orange juice into a glaze and pour it over the cake once it has cooled.
This recipe is for a loaf-pan sized cake. You can double it and serve it in a bundt pan as well.
To read Margaret Tung's post about trying to bake a healthy, sustainable cake for a campus dinner party, click here.