Recipe by Foodtorum
"Wonderful use for blood oranges in the winter. Plus, the cake is moist and requires no butter and very little processed sugar. It's delicious with or without the glaze."
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1 1/2 cups
plain Greek yogurt
blood oranges, zested
extra-virgin olive oil
blood orange juice
blood orange juice
This is wonderful! I guess some could say that it's more of a quick bread than an actual cake, but that doesn't change the fact that it tastes great! I did have to make a few changes (simply due to what ingredients I had on hand): I didn't have plain Greek yogurt, but vanilla flavored, so I used that mixed with a little bit of sour cream. I also didn't have agave nectar, so I used honey, and only a 1/3 of a cup of it due to the fact that the yogurt I used had added sugar in it. Other than that, I did everything as written. It's a dense, moist, tangy, and flavorful way to use up some blood oranges. The only little issue that I had is that when I added the "blood orange syrup" to the warm cake, it fell in. Not a huge deal, but it might be better to let it cool quite a bit before pouring it on.
* Percent Daily Values are based on a 2,000 calorie diet.
Blood Orange Yogurt Olive Oil Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 168
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