There a month ago I did a print job in New Jersey. After completing the shooting with the little ones- the crew got up for lunch. I was lucky to have to eat a bowl of leftovers and a slice of cake the best I've had in ages. The head that met the meal and baked the cake was named Sylvia and we had a chance to chat while she gave me a ride to the station at the end of the day. I am his email and said that I keep in touch to exchange recipes and tips. Although it was not long before I insisted to get the recipe for the cake I honestly dreamed since that day. Something about it was so light and tasty and perfect, I could not wait to recreate!
What surprised me most in reading the recipe was simple cake was actually! The ingredient list is super short and it is a perfect "last-minute-customers-are-coming-over" dessert. Yogurt gives the finest texture and glaze honey whipped cream is just perfect. Sylvia hers made with Meyer lemons, but I thought I'd try another beautiful citrus to see how he was adaptable. I loved both versions and I also think it would be excellent with limes or grapefruit. (Though I must say, the cake probably would have shot the same that I had used regular oranges. Well these are prettier!)
What is interesting to About Sylvia recipe is that it uses the yoghurt container 6 oz that the measuring device for the entire recipe. Yup- is true. No measuring cups required! 6 oz cup is 5/8 (or 1/2 cup + 2 tablespoons) feel free to use instead, but to stay with the version I'm using the "units" instead of cups.
- 3 car units raise flour
- 2 sugar units
- 1 unit yogurt (I used vanilla yogurt, I also added a teaspoon vanilla extract right into it)
- 2 eggs
- 2 blood oranges, both in juice, zest
- 1 unit of safflower oil (oil plant is also very good)
- whipping cream 1 cup
- 1 tablespoon of honey (I used orange blossom honey,)
- Preheat oven to 350.
- in a large bowl, combine the yogurt, oil, zest and juice and whisk until smooth. Add eggs one at a time, add the sugar and flour in 3 parts slowly.
- Spray 9-inch round cake pan, add parchment paper down
- Pour batter into pan and smooth the top.
- Bake at 350 for half an hour and 325 for another 10-20 depending on your oven
- Let cool and turn the cake plate.
- When the cake is completely cooled, whip the cream and add the honey. Frost and serve! Enoy!
chief Recipe adapted Sylvia Bors