Description
Make the most of the winter citrus season with this super soft and delicious clementine almond yogurt cake. It is bright and lively, while being warm and comforting with a mix of orange zest and almond extract. A great cake for winter, or even summer!
Ingredients
Scale
Instructions
- Preheat oven to 350 degrees. Spray a standard loaf pan with non-stick spray, line the pan with a parchment paper sling. The sling will help remove the cake at the end, cut a strip of parchment wide enough that it covers the bottom of the pan and extends up and over two sides about 2 inches. About 8″x12″ should be a good size. Set aside.
- In a large bowl, whisk together the sugar and zest from the oranges. SEGMENT THE ORANGES and blot them dry with a paper towel. Set them aside.
- In the same bowl with the orange/sugar mixture, whisk in the eggs, one at a time. Whisk in the vanilla and almond extract, yogurt, and lastly whisk in the olive oil.
- In another bowl, whisk together the flour, baking powder, and salt. With a rubber scraper/spatula, fold in the dry flour into the wet mixture and fold until just combined.
- Pour the mixture into the loaf pan and smooth out the top. Sprinkle the segmented oranges on top of the batter and gently press them in just until they stick.
- Bake the loaf for 50-60 minutes, or until a toothpick inserted into the middle comes out clean. The batter will turn a dark golden brown, so don’t be alarmed or worry you are overbaking it.
- Allow the cake to cool completely on a wire rack before removing it from the pan. Use a sharp knife and run it around the other edges that might have stuck.
- Brush or drizzle the loaf with the honey to create a glaze and sprinkle with almonds on top. Slice and serve.
Notes
Adapted from BHG Baking with Dorie’s Tangerine Yogurt Cake