Recipe: Blood Orange Yogurt Cake

By Margaret Tung

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.

This article available online at:

http://www.theatlantic.com/health/archive/2010/03/recipe-blood-orange-yogurt-cake/36910/