I have a love for baking, but considering what goes into baked goods, I have recently been advised to only bake once a month, or only when I give it away for others to eat. However, I have come up with a brilliant alternative to the one suggested to me…attempt to do healthy baking. I’m not the type of person who substitutes literally everything for ‘natural’ options, but a few of the more fatty ingredients have been shafted for healthier alternatives. And hey, if you combine this with playing tennis that afternoon, it’s like you ate nothing bad at all, right? This citrus olive oil cake is the first of my more healthy options that I have baked and makes for a perfect afternoon tea. I found this recipe on the amazing blog, Cookie and Kate, but altered it a tad.
- 1½ cups plain flour
- 2 teaspoons baking powder
- Zest of 2 blood oranges
- ¼ cup fresh blood orange juice
- 1 cup caster sugar
- ¾ cup greek yoghurt
- 3 eggs
- ½ teaspoon pure vanilla extract
- ½ cup extra-virgin olive oil
- 1/3 cup icing sugar
- 2 to 3 teaspoons of blood orange juice
Feel free to swap out the blood oranges for any citrus fruit of your choosing.
WHAT TO DO:
- Preheat the oven to 180 degrees celsius. Line a loaf tin (8.5in x 4.5in) with baking paper.
- In a medium size bowl, whisk together the flour and baking powder and set aside.
- In another medium bowl, pour in the sugar and the grated zest of 2 blood oranges. If you can, use a microplane to do this, otherwise a grater works fine. Rub the zest into the sugar, until it has become fragrant and the sugar has changed in colour.
- In a large bowl, measure out ¾ cup yoghurt and squeeze in about ¼ cup citrus juice. Whisk in the eggs, vanilla and sugar mixture into the yoghurt and juice, until well blended.
- Gently whisk the dry ingredients into the wet ingredients, just until incorporated. Switch to a spatula and fold in the oil, making sure it’s all incorporated. The batter will be shiny. Pour the batter into the prepared loaf pan and smooth the top.
- Bake the cake for 50 to 55 minutes, or until the top is golden and when a toothpick is inserted into the centre it will come out clean.
- Let the cake cool in the pan for 10 minutes, then pull the cake out of the tin using the edge of the baking paper, peeling the paper away and placing on a wire rack to cool until room temperature.
- To make the glaze (optional but a great addition): Measure the icing sugar into a small bowl. Whisk in just enough blood orange juice to make a thick glaze that drizzles easily off your whisk when lifted. Drizzle the glaze back and forth over the cake. The glaze will need about 15 minutes to set, then it’s ready to slice and serve.
I hope you enjoyed this recipe and try it out for yourself! It sure is delicious with a cup of tea!!