Ciao Chow Linda

Blood Orange Yogurt Loaf Cake

Author: Jamie Schler (From “Orange Appeal”)

Ingredients

• 1 1/2 cups (7 ounces/195 g) all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup (250 ml) unsweetened plain whole-milk or Greek yogurt

• 1 cup (200 g) granulated white sugar

• 3 large eggs

• 3 blood oranges, zested (I used the zest of 2 large Cara Cara oranges)

• 1/2 teaspoon vanilla extract

• 1/2 cup (125 ml) vegetable oil

• Blood Orange Syrup:

• 1/3 cup blood orange juice (or any orange juice)

• 1 tablespoon granulated white sugar

• Glaze:

• 2 tablespoons blood orange juice

• 1 cup (135 g) confectioners’ sugar

Instructions

1. Preheat oven to 350 degrees F (180 degrees C). Butter a standard 9 x 5 x 2 1/2 inch or 8 cup loaf pan, line the bottom with parchment paper, and flour the pan.

2. Sift or whisk together the flour, baking powder and salt, and set aside.

3. In a large mixing bowl, whisk together the yogurt, sugar, eggs, zest, and vanilla until blended and smooth.

4. Slowly whisk the dry ingredients into the wet ingredients just until combined and smooth.

5. Fold the oil into the batter, a little at a time, until well-blended and no oil has collected around the edges of the batter.

6. Pour the batter into the prepared pan and bake for 45-50 minutes, or until the center of the cake is moist, but set and a tested inserted into the cake comes out clean.

7. Prepare the orange syrup by placing the orange juice and sugar in a small saucepan over low heat.

8. Cook until warm and the sugar has completely dissolved and the liquid is clear. Set aside to cool slightly.

9. When the cake is done, remove from the oven onto a cooling rack that has been placed on top of a large foil-lined baking sheet and allow to cool for 10 minutes.

10. Carefully loosen the cake from the pan by running a knife around the edges.

11. Turn the cake out of the pan, discard the parchment paper, and then place the cake upright on the cooling rack.

12. While the cake is still warm, pour and brush the warm syrup all over the top, allowing it to soak the loaf and run down the sides. Allow to cool completely.

13. Prepare the glaze by stirring the orange juice into the sugar until the sugar has dissolved and the glaze is smooth. The glaze should be thin enough to spoon or drizzle over the cake but just stiff enough that some of the glaze will cling to the sides.