Blood Orange French Yogurt Cake (Gâteau au Yaourt)

Blood Orange French Yogurt Cake (Gâteau au Yaourt)

A seasonal and zesty Blood Orange French Yogurt Cake – the yogurt and olive oil batter makes a light and tangy cake that is quick and easy to whip up. Simple never tasted so good!

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Course: Baking, Cakes, Dessert, Sweets

Cuisine: French

Diet: blood orange, olive oil, yogurt

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: serves

Author: Eff | Food Daydreaming

Equipment

Ingredients

220 g flour
2 teaspoons baking powder
220 g caster sugar
140 g Greek yogurt
3 eggs
Zest from 2 blood oranges
1 teaspoon vanilla paste
125 ml olive oil
35 g icing sugar
2 tablespoons blood orange juice

Instructions

Preheat oven to 180°C. Grease a 17cm loaf tin with some butter and lightly dust the sides with flour before lining the base and sides with baking paper. Set aside.
Sift the flour and baking powder into a large mixing bowl and set aside.
In a separate mixing bowl, combine the caster sugar, Greek yogurt, eggs, blood orange zest, vanilla paste and olive oil. Whisk until combined.
Pour the wet mixture into the dry mixture and stir until a smooth batter forms.
Pour the batter into the prepared loaf tin and bake for 50 to 60 minutes. The cake is ready when it’s golden and a skewer inserted into the middle comes out clean.
Allow the cake to cool in the tin for 5 to 10 minutes before turning it out onto a wire rack to cool completely.
To make the glaze, add the icing sugar and blood orange juice to a mixing bowl and whisk until a smooth glaze forms.
When the cake is completely cool, drizzle or pour it all over the top, letting it drip down the sides. Serve as is or with berries and some sweetened crème fraiche.

Cook along with me

Notes

Store the Blood Orange French Yogurt Cake at room temperature in an airtight container for 3 to 4 days.

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