About a month ago I did a print job out in New Jersey. After I finished shooting with the little ones- the crew was breaking for lunch. I was lucky enough to get to eat a bowl of leftovers as well as a slice of the best cake I’ve had in ages. The Chef who catered the whole meal and baked the cake was named Sylvia and we had a chance to chat while she gave me a ride to the train station at the end of the day. I got her email and said I’d keep in touch to exchange recipes and stuff. Well- it wasn’t long before I insisted on getting the recipe for the cake that I’ve honestly been dreaming about ever since that day. Something about it was so light and flavorful and perfect- I couldn’t wait to re-create it!
What surprised me most upon reading the recipe was how simple the cake actually was! The ingredient list is super short and it’s a perfect “last-minute-guests-are-coming-over” dessert. Yogurt gives it the most wonderful texture, and the honey-whipped cream frosting is just perfect. Sylvia made hers with Meyer Lemons, but I thought I’d try another beautiful citrus to see how adaptable it was. I loved both versions and also think it would be excellent with limes or grapefruit. (Though I must say, the cake would have probably turned out the same had I just used regular oranges. Oh well these were prettier!)
What is so interesting about Sylvia’s recipe is that she uses the 6 oz yogurt container as the measuring device for the whole recipe. Yup- that’s right. No measuring cups needed! 6 oz is 5/8 cup (or a 1/2 cup + 2Tbsp) so feel free to use that instead, but to stick with her version, I’m using “units” instead of cups.
- 3 units self rise flour
- 2 units sugar
- 1 unit yogurt (I used vanilla yogurt, I also added a teaspoon of vanilla extract right into it)
- 2 eggs
- 2 blood oranges, both juiced, one zested
- 1 unit safflower oil (vegetable oil would also be fine)
- 1 cup whipping cream
- 1 tablespoon 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 sugar and then flour in 3 parts slowly.
- Spray 9 inch round cake pan, add parchment paper to bottom
- Pour batter into pan and smooth the top.
- Bake at 350 for 1/2 hr and 325 for another 10-20 depending on your oven
- Let cool and flip over into cake plate.
- When cake is fully cooled, whip the cream and fold in the honey. Frost and serve! Enoy!
1 unit = a 6 oz yogurt container or 5/8 cup (or a 1/2 cup + 2Tbsp)
Recipe adapted from Chef Sylvia Bors