Orange Yogurt Cake
· 1 1/2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon kosher salt
· 1 cup Greek yogurt
· 1 cup granulated sugar
· 3 eggszest of two oranges
· 1 teaspoon vanilla extract
· 1/2 cup vegetable oil
· 1 cup confectioners' sugar
· 2-3 tablespoon freshly squeezed orange juice
· 1 blood orange
· 1/2 cup sugar
· 1/2 cup water
- Preheat oven to 170C / 350F. 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, orange juice, and vanilla. Whisk to combine. With the mixer on running on low, add in the dry ingredients into just combined. Then pour the vegetable oil into the batter and mix 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.