Last week during a run I was just thinking about how I haven’t baked a dessert in a while and decided to remedy that. I believe my “I don’t bake it, I don’t eat it” policy is pretty sound, but I do love baking and I can always run longer to burn the extra calories Since I had some blood oranges hanging out in the pantry, I decided to attempt a blood orange yogurt cake. I first read about yogurt cakes in the “Lunch in Paris” book and after baking one, I was in love! The cakes are pretty easy to make, they’re not overly sweet, and double as both breakfast and dessert pretty well. What’s not to love about them? As it turns out, there is one famous blood orange cake that can use either buttermilk or yogurt, and I believe it’s been made famous because of the olive oil. I’ve seen a few olive oil cake recipes, and I’ve made some cakes using vegetable oil instead of butter before, so I decided to give this cake a try. I almost switched the olive oil for plain vegetable oil upon smelling it, but I decided to stick with it and as it turns out the flavor is pretty mild upon baking. I believe the recipe is originally from A Good Appetite, but I used the NYTimes article. The cake is also featured on the Smitten Kitchen blog.
Recipe notes: my blood oranges were on the small side so I used more than the recipe suggested. I used full fat greek yogurt, but regular yogurt or buttermilk should work as well.
Ingredients (~8 servings):
- 4 blood oranges (plus 3 more for compote)
- butter/oil for pan
- 1 cup sugar
- ~ 1/2 cup greek yogurt (details bellow)
- 3 eggs
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup olive oil
- honey blood orange compote (3 oranges, 2-3 tsp honey)
Preheat oven to 350 F. Grease a cake pan. I used a round pie pan, but you can also use a loaf pan.
Supreme 2 oranges. I have never done this before, but thanks to my good knife I managed pretty well in the end. Basically you have to cut off the ends, peel both the peel and the pith of the orange, then cut out the flesh from between the membranes.
And here is the resulting ‘skeleton’:
Zest 2 blood oranges. Rub the zest with the sugar in a medium bowl.
Halve the 2 zested oranges and juice them in a 1/3 measuring cup. This should yield about 1/4 cup juice. Fill the 1/3 cup with yogurt. Add to the sugar, followed by a 1/3 cup yogurt and whisk together. You basically want 2/3 cup total of juice and yogurt.
Whisk in the eggs one at a time, followed by the flour, baking powder, baking soda, and salt.
Whisk in olive oil 1/3 cup at a time. Break the supremed blood orange pieces on top of the batter and fold in using a spatula.
Pour cake batter into the pan.
Bake for 50 minutes, or until cake it’s puffed up and golden brown. Remove from oven and let cool.
While cake is cooling make the blood orange compote. Supreme 3 more oranges and place slices into a bowl. Cover with ~ 2 tsp honey. Let sit for 5-10 minutes, then mix. Taste and add more honey if necessary.
Slice cake and serve with blood orange compote!
Don’t get spooked by the olive oil, this cake is famous for a reason! It is tasty, moist, and flavorful. Definitely a keeper in my book😉