Dorie Greenspan’s Mediterranean Yogurt Cake

Name: Dorie Greenspan’s Mediterranean Yogurt Cake
Yield: 10
Ingredients: Unsalted butter, for greasing the loaf pan; 1 cup sugar; 2 clementines; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon fine sea salt; 1/2 cup plain, low-fat or nonfat Greek-style yogurt; 3 large eggs; 2 teaspoons pure vanilla extract; 1/4 teaspoon pure orange oil or extract (optional); 1/2 cup mild-flavored olive oil; 2 tablespoons honey, for glazing (optional)

Dorie Greenspan’s Mediterranean Yogurt Cake was pinched from <a href="http://www.washingtonpost.com/pb/recipes/dorie-greenspans-mediterranean-yogurt-cake/15098/" target="_blank">www.washingtonpost.com.</a>

"This a citrusy version of the very plain cake made in French homes — think pound cake — with subtle flavor, firm texture, minimum sweetness and the ability to be just right, no matter the moment. Make Ahead: 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...."

INGREDIENTS

•

Unsalted butter, for greasing the loaf pan

•

1 cup sugar

•

2 clementines

•

1 1/2 cups all-purpose flour

•

2 teaspoons baking powder

•

1/4 teaspoon fine sea salt

•

1/2 cup plain, low-fat or nonfat Greek-style yogurt

•

3 large eggs

•

2 teaspoons pure vanilla extract

•

1/4 teaspoon pure orange oil or extract (optional)

•

1/2 cup mild-flavored olive oil

•

2 tablespoons honey, for glazing (optional)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes