Make the most of the winter citrus season with this super soft and delicious clementine almond yogurt cake. It is bright and lively, while being warm and comforting with a mix of orange zest and almond extract. A great cake for winter, or even summer!
Dish Count – 2 Mixing Bowls, 1 Loaf Pan
In my efforts to be a good food blogger I have been able to maintain my regular “cook on the weekends” routine, since I have been back to work. Blessedly the tiny human has let me tackle my passions in between feedings, play time, naps and cuddles to give me the rare moments of feeling like my former self, not just mom. But after the food is made and photographed, the hardest part now seems to be actually putting it on the blog.
I’m back logged with probably a dozen recipes that I have made, photographed, eaten and loved – but never posted. So I’m playing the game of do I post recipes that are now out of season on the blog, or keep creating at the pace my life is going, just doing it when I can? There is a apple cranberry ginger pie that sits waiting for it’s time to shine, an almond marzipan muffin that just never saw the light of day, and a new smoothie recipe that I have been obsessed with for weeks that just can’t seem to find its way to these pages.
Perhaps the only reason this recipe is making it is because this is what I made last weekend, and am able to post because waking up at 3am for no reason is my new favorite thing… on opposite day, in the last week of the month of NEVER.
So here we are friends, sleep deprived and wanting pastries. Let’s embrace our slower versions of life, sit back, and enjoy these little moments. I’m realizing that even though my life isn’t what it was, life done on my terms, my life is pretty extraordinary in its new path and I wouldn’t change it for anything. Because these little human snuggles may not last forever, so when he cries for a hug, or a game of peekaboo, I know you won’t mind that I don’t post a recipe if it means I get to savor that little laugh for just a moment longer.
Want more cake ideas?! Try these awesome loaf cakes!
Clementine Almond Yogurt Cake
- 1 cup Sugar
- 2 Clementines/Satsuma Oranges, zested and segmented.
- 1 1/2 cup Flour
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Plain or Vanilla Greek Yogurt
- 3 Eggs
- 1 tsp Vanilla
- 1 tsp Almond Extract
- 1/2 cup Olive Oil
- 2 Tbsp Honey, for glaze
- 2 Tbsp Chopped Almonds or Almond Slices, for garnish
Preheat oven to 350 degrees. Spray a standard loaf pan with non-stick spray, line the pan with a parchment paper sling. The sling will help remove the cake at the end, cut a strip of parchment wide enough that it covers the bottom of the pan and extends up and over two sides about 2 inches. About 8″x12″ should be a good size. Set aside.
In a large bowl, whisk together the sugar and zest from the oranges. Segment the oranges and blot them dry with a paper towel. Set them aside.
In the same bowl with the orange/sugar mixture, whisk in the eggs, one at a time. Whisk in the vanilla and almond extract, yogurt, and lastly whisk in the olive oil.
In another bowl, whisk together the flour, baking powder, and salt. With a rubber scraper/spatula, fold in the dry flour into the wet mixture and fold until just combined. Pour the mixture into the loaf pan and smooth out the top. Sprinkle the segmented oranges on top of the batter and gently press them in just until they stick. Bake the loaf for 50-60 minutes, or until a toothpick inserted into the middle comes out clean. The batter will turn a dark golden brown, so don’t be alarmed or worry you are overbaking it.
All the cake to cool completely on a wire rack before removing it from the pan. Use a sharp knife and run it around the other edges that might have stuck. Brush or drizzle the loaf with the honey to create a glaze and sprinkle with almonds on top. Slice and serve.
Adapted from BHG Baking with Dorie’s Tangerine Yogurt Cake