Mediterranean Yogurt Cake
The cake tastes even better after a day's rest, covered at room temperature, and can be stored for up to 5 days that way. Stale cake is delicious when toasted.
- 1 cup sugar
- 2 clementines
- 1.5 cups flour
- 2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup plain, greek yogurt
- 3 large eggs
- 2 tsp vanilla
- 1/4 tsp orange oil or extract, optional
- 1/2 cup mild- flavored olive oil
- 2 tbl honey, for glazine, optional
1. Heat oven to 350. Grease loaf pan with butter.
2. Put sugar in bowl Use zester to grate clementines directly over sugar, then use clean fingers to rub zest into sugar until moist.
3. Use sharp knife to peel fruit, removing all white pith. Cut between membranes to release segments; place them between sheets of paper towels to dry while you make batter.
4. Whisk together the flour, baking powder and salt in separate bowl.
5. White yogurt into zest and sugar, then energetically beat in eggs one at a time to form smooth mixture. Whisk in vanilla and oil oil.
6. Add flour mixture to yougurt miture, whisking less vigorously than before. Once no trace of dry ingredients, switch to flexible spatula and stir in olive oil in several additional. You should have a smooth, shiny batter; pour it into loaf pan. Scatter clementine segments over surface.
7. Bake on middle rack until golden brown about 50-60 minutes. Transfer pan to wire rack to cool 5 minutes. Invert to dislodge from pan. Turn right side up onto rack; cool to room temp.
8. For glaze, warm honey briefly in microwave on low, just to liquefy, then brush over top of cake. Let sit at room temp.