Blood Orange Yoghurt Cake
Blood orange and yoghurt cake is a breakfast and dessert all wrapped into one – it truly has it all – citrus fruit, yoghurt, and eggs! Technically we could start the day with a delicious Madura cuppa and a slice (or two) of blood orange and yoghurt cake – couldn’t we?
Blood oranges have a strong citrus base flavour with distinct raspberry notes and are quite versatile when it comes to cooking with them. With their Australian season from August through to October and their glorious vibrant colour, it is of no surprise to us that they are a recipe ingredient favourite!
Did you know?
The distinct crimson colour of a blood-red orange comes from the presence of anthocyanins – a type of flavonoid found naturally occurring in several foods. Anthocyanins are the pigments that give red, purple, and blue plants their vibrant colourings such as blueberries and cherries; blood oranges, however, are the only citrus fruit in which they are found.
Cooking with tea
If you love tea, then why not use them creatively other than just steeping them in water?
We all know teas and herbal infusions are a healthy option, adding subtle aromas and light flavours to an array of culinary delights. So, if you have not dipped your tootsies into experimenting with tea – then just maybe this recipe might tempt you!
Blood Orange Yoghurt Cake
1 1/2 cups plain flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain Greek yogurt full fat
3/4 cup sugar
3 large eggs
2 blood oranges zested
1/4 cup freshly squeezed blood orange juice
1 Madura Lemon and Ginger leaf infuser
1 teaspoon vanilla extract
1/2 cup coconut oil melted
Garnish with candied blood oranges
For a decadent treat try drizzling blood orange infused icing over the top.
1 blood orange zested
1 1/2 cups powdered sugar
2 tablespoons freshly squeezed blood orange juice
Preheat the oven to 180 degrees. Slowly warm the blood orange juice and allow the Madura Lemon and Ginger leaf bag to infuse in the juice – once cool – discard infuser. Butter and flour a 23 x 5 cm round pan generously. In a small bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk together the yogurt and the sugar until combined. Whisk in the eggs, orange zest, infused juice and vanilla extract. Stir the dry ingredients into the wet, mixing until fully combined. Use a spatula to fold the coconut oil into the batter, folding and stirring until the oil is incorporated thoroughly. Pour the mixture into the greased loaf pan and bake for 50 minutes, or until the centre is set and a wooden skewer inserted comes out clean. Let the cake cool in the pan for 10 minutes, then remove it gently and place it on a cooling rack. For the icing twist – whisk the zest, powdered sugar and juice together in a large bowl until smooth and pour it over the cake.