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:
Lemon Lime Olive Oil Cake
An anytime cake. You can even skip the icing and serve plain, or with a dusting of powdered sugar. Feel free to sub any citrus fruit you have on hand. Orange would be excellent.
Note that yogurt should be regular, not greek. I use nonfat, but low-fat would work fine, too.
Yield: one 9" round or 8" square cake
granulated sugar: 1 1/4 cup
lemon zest (one lemon)
lime zest (one lime)
sea salt: ½ tsp.
baking powder: 1 tsp
baking soda: ½ tsp
lemon extract: 1/4 tsp.
lime extract: 1/4 tsp.
extra virgin olive oil: 3/4 cup
plain nonfat yogurt, room temp.: 3/4 cup
freshly squeezed lemon juice: 2 Tbsp
freshly squeezed lime juice: 2 Tbsp
eggs, room temperature: 2
flour: 1 3/4 cups
Stamped Chocolate Shortbread
No need to buy cookie stamps...use kitchen tools to create texture!
See my Spicy Stamped Cookie recipe for details on the tools–scroll to bottom for pix. If you don't feel like stamping, skip step 7 in the recipe. These cookies are just as yummy without texture. :-)
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