This cake is slightly adapted from the one I came up for last year's "Best Blood Orange, Mint and Feta Recipe" contest. That cake was adapted from Molly Wizenberg's French-Style Yogurt Cake. Use organic blood oranges if possible. —WinnieAb
1 1/2 cups
organic all purpose unbleached flour or whole wheat pastry flour
pinch of sea salt
2 teaspoon(s) blood orange zest (I use a microplane)
Preheat the oven to 350°F. Grease an 8-inch springform pan with olive oil, and flour the bottom of the pan.
In a medium bowl, whisk together the flour, ground cardamom, baking powder and salt. Add the 2 teaspoons orange zest and whisk again.
In a large bowl, stir together the yogurt, sugar, eggs, olive oil, and 1/4 cup orange juice. Pour the dry ingredients into the wet ingredients and mix until just combined, with no lumps.
Pour into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 30 minutes: you do not want to over bake the cake.
Cool the cake for 15 minutes and then remove the sides of the pan. Detach from the bottom of the springform and place the cake on a large plate. Prick the cake all over with a fork.
Whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made.
Allow to cool, then whisk together the glaze ingredients. Glaze the top of the cake with a knife or off-set spatula and allow 45 minutes or so for it to dry before serving.
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook.
My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014.
I live in upstate New York with my family and many pets.