Blood Orange Cranberry Cake

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:

• If you can’t find blood oranges where you are, feel free to sub navel oranges, or your fave citrus fruit.
• I realize not many people are wacky enough to freeze cranberries in November for future use, so i've given an option in the recipe for dried cranberries, but be aware that they won't have the burst of juiciness you get from fresh cranberries.
• I haven't tried it in this recipe, but fresh raspberries would probably be a great idea to achieve that extra juicy factor. and you could use them to color the icing!
• ​Note that yogurt should be regular, not greek. I use nonfat, but low-fat would work fine, too. ​

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​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)

1. Prepare drying station: place a wire rack inside a sheet pan (to catch the dripping syrup).
2. Heat ½ cup sugar and water in medium saucepan over medium heat. stir until sugar is dissolved, about 2-3 minutes.
3. Remove from heat and add cranberries. Stir for 1-2 minutes, until well-coated. Transfer to wire rack using slotted and let firm up for about an hour.
4. Using a sheet pan (with at least 1" sides), and working in batches, roll cranberries in sugar until completely coated. place on parchment or wax paper to set up. Set aside.

Cake:

1. Preheat oven to 350° with rack at center of oven. 
2. Prepare pan: spray bottom and sides with olive oil spray (if no spray, apply some oil by hand). for round cake: Cut parchment paper into 9" round and place in pan. for square cake: cut a rectangular "sling" and place in pan. this will help you lift cake out of pan later.
3. In a stand mixer fitted with whisk attachment, blend sugar with zest on low speed. Add sea salt, baking powder, baking soda. Mix well. 
4. Add oil, orange juice, yogurt and extracts. Add eggs and blend thoroughly on medium speed. Scrape down sides of bowl.
5. Add flour. With mixer set at lowest speed, stir until just combined. Do not overmix. In fact, you could do this step by hand to ensure you don't over-mix.
6. Gently fold in cranberries until evenly distributed. Again, don't over-mix. Batter should be smooth — the only lumps you should see are cranberries and  bits of zest. Pour batter into prepared pan. Gently tap pan on counter to release any air bubbles.
7. Bake for 35-40 minutes, until golden, carefully rotating pan halfway through baking. If it seems to be browning too quickly, tent with aluminum foil. Bake until a skewer inserted in the middle comes out completely clean. 
8. Let pan cool for 2-3 minutes, and gently insert knife around edges to loosen cake from sides of pan. Once completely cooled, remove cake from pan.
9. To make icing, whisk by hand till smooth: powdered sugar, salt and 3 Tbsp of the juice. Add additional juice a little at a time, until you get a honey-like consistency. 
10. Apply icing to completely cooled cake. If desired, decorate with cranberries before icing dries.
11. ​Store cake airtight at room temp. best consumed the same day, but will be good for several days. Any unused icing can be stored in an airtight container in fridge for up to one month. Before using, allow to come to room temperature and mix. Store any leftover sugared cranberries in an airtight container in a cool place for up to a week.