We blog about this recipe here.
Greek Yogurt Cake
-
Butter, for greasing the loaf pan
-
1 cup sugar
-
Zest of 2 clementines or 1 orange (1 generous tsp)
-
1 1/2 cups all-purpose flour – or 3/4 c semolina flour and 3/4 c all-purpose flour
-
2 tsp baking powder
-
1/2 tsp kosher salt
-
1/2 c plain Greek-style yogurt
-
3 large eggs
-
2 tsp vanilla
-
1/2 c olive oil
- Glaze, if you wish, with about 1/3 c sugar, 1/3 c orange juice, a little orange zest, if you have some – all heated to a boil and then brushed over the cake while it’s still warm
- Whipped cream, optional but yummy with it
Preheat the oven to 350 degrees. Generously grease an 8 1/2-by-4 1/2-inch loaf pan with the butter.
Put the sugar in a mixing bowl. Use a Microplane zester to grate the zest from the clementines directly over the sugar, then use your clean fingers to rub the zest into the sugar until the sugar is aromatic and moist.
Whisk together the flour, baking powder and salt in a separate bowl.
Whisk the yogurt into the zest and sugar, then beat in the eggs one at a time to form a smooth mixture. Whisk in the vanilla extract.
Add the flour mixture to the yogurt mixture, and whisk, just till the dry ingredients are all combined with the yogurt mix. Stir in the oil a little at a time. You should have a smooth, shiny batter; pour it into the loaf pan.
Bake for 50 to 60 minutes or until the cake is golden brown and starts to pull away from the sides of the pan and a tester inserted deep into the center of the cake comes out clean. Transfer the cake to a wire rack to cool for 5 minutes, then invert it to dislodge it from the pan. Turn the cake right side up on the rack; cool to room temperature.
Ideally, wrap the cake once it has completely cooled – and keep it – not refrigerated – until the next day. The flavor will improve (though I love the warm, just-out-of-the-oven cake, too).
Serve alone or with whipped cream or ice cream.
Big Little Meals 