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A Tart Sweetcake

Assembled ingredients

Citrus comes with the best price tag down here, none! Fruits from friends, vacant lots, listed properties, or even swiftly grabbed from an idling car from somebody’s side yard, make shopping for citrus superfluous. This cake helped to utilize some deceptively sour oranges (they looked sweet!) Mixed with some meyer lemons, the scent of this cake is just wonderful. It can be made with any citrus, but fruit that is nearly unpleasant in its tartness will work best. The olive oil provides a surprisingly savory note. Good Stuff!

 

Meyer Lemon and Sour Orange Olive Oil Cake

 

1 1/2 cup cake flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup wholefat yogurt

1 cup sugar

3 eggs

1 Tablespoon zest of citrus

1/2 cup olive oil

5 Tablespoons sugar

5 Tablespoons citrus juice

 

Preheat oven to 350 degrees. Line the bottom of a loaf pan with parchment paper, oil the surface of the paper and the sides of the pan. Combine the first three ingredients, sift, and set aside. Beat eggs well, add sugar and mix well, add yogurt and zest. Add combined wet ingredients, all at once, to dry ingredients and gently fold together. Add olive oil, once again all at once, and gently fold together. Pour into prepared loaf pan and bake for 40 minutes. Meanwhile, combine 5 Tablespoons sugar and juice in a small saucepan and heat until sugar is completely dissolved. Allow to cool while cake is in oven. Remove cake from oven and allow to rest for ten minutes in pan. Carefully remove from pan and place on plate. Perforate or score the top of the cake with a fork or toothpick. Uniformly pour the prepared citrus syrup over the cake. Allow to cool completely and serve fat slices with a dusting of powdered sugar. Good Stuff!

Perforate or score the cake with a fork or toothpick

 

Treacly citrus syrup drizzled over perforated cake

 

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