Blood Orange Yogurt Cake

Blood Orange Yogurt Cake

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup Greek yogurt
1 cup granulated sugar
3 eggs
zest of two blood oranges
1/3 cup freshly squeezed blood orange juice
1 tsp vanilla extract
1/2 cup vegetable oil

For the glaze:
1 cup confectioners’ sugar
2-3 tbsp. freshly squeezed blood orange juice

For the candied orange slices:
1 blood orange
1/2 cup sugar
1/2 cup water

Preheat oven to 350. Grease and flour a 8.5 inch x 4 inch loaf pan and set aside.

In a small bowl combine the flour, baking powder, and salt. Whisk to combine.

In the bowl of a standing mixer fitted with the whisk attachment combine the yogurt, sugar, eggs, orange zest, orang juice, and vanilla. Whisk to combine. Using a rubber spatula, fold the vegetable oil into the batter until it’s combined well.

Pour batter into loaf pan and bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.

To make the candied orange slices, wash and dry the orange thoroughly. Cut the orange in half lengthwise, then use a sharp knife to make very thin slices of orange. Poke out any seeds using a toothpick. Combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the orange slices to the mixture so that they are in a single layer, reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Let air-dry on a cooling rack (place some paper towels underneath the rack to catch the syrup drips) until ready to garnish.

When the cake is completely cool, combine the confectioners’ sugar and orange juice in a small bowl and whisk to blend until smooth. Adjust the consistency as needed with additional juice or confectioners’ sugar. Drizzle the glaze over the top of the cake and garnish with the candied orange slices. Let stand briefly until the glaze sets. Slice and serve.

Cake can be stored in an airtight container for up to 3 days.

Source: cake adapted from Picky Cook, glaze and candied oranges from Annie’s Eats