![]() This cake is so tender and luscious (and secretly healthier!) thanks to olive oil and nonfat yogurt. My taste-testers went wild over it: “Incredible!” “Phenomenal!” The gorgeous pink icing is achieved naturally from blood orange juice! Things to Note:
Yield: one 8" square or 9" round cake Ingredients: Cake: granulated sugar: 1 1/4 cup blood orange zest (one orange) sea salt: ½ tsp. baking powder: 1 tsp baking soda: ½ tsp orange extract: 1/2 tsp. extra virgin olive oil: 3/4 cup plain nonfat yogurt, room temp.: 3/4 cup blood orange juice, freshly squeezed : 1/4 cup eggs, room temperature: 2 flour: 1 3/4 cups sugared cranberries (recipe below): 1 cup, or dried cranberries: 3/4 cup Icing: powdered sugar: 1.5 cups freshly squeezed blood orange juice: 3-4 Tbsp pinch sea salt Sugared Cranberries (optional):
fresh whole cranberries: 1.5 cups water: ½ c sugar: divided into ½ c and 1.5 cups Tools: 9" round cake pan or 8" square pan parchment paper or precut round skewer or toothpick microplane round cake rack wire rack Method: Sugared Cranberries (optional—if using dried cranberries, skip to next section)
Cake:
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