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Nancy’s Recipes

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Desserts

Olive Oil Cake with Grass-Fed Yogurt and Citrus

Featured Product: Nancy’s Organic 100% Grass-Fed Plain Yogurt

 

Ingredients

  • 1 ¾ cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¾ teaspoon Salt
  • 3 Eggs
  • 1 ¼ cups Plus 2 teaspoons Sugar
  • ¼ teaspoon Orange Zest
  • ¾ cup Extra Virgin Olive Oil
  • ¼ cup Milk
  • ½ cup Nancy’s Plain Organic 100% Grass-Fed Yogurt

Citrus Syrup

  • 1½ cups Raw Cane Sugar
  • ¾ cup Water
  • 1 Each: Orange, Lemon and Lime, thinly sliced

 

Directions

  1. Preheat the oven to 350 degrees and lightly spray a 9-inch springform pan with oil.
  2. In a mixing bowl, whisk together the flour, baking powder and salt.
  3. In a separate bowl, beat the eggs, 1 ¼ cups sugar and orange zest for 3-4 minutes until fluffy.
  4. Add the oil to the wet mixture and fully incorporate.
  5. Mixing and scraping the sides of the bowl, gradually add the dry mixture into the wet.
  6. Mix the milk and yogurt into the batter.
  7. Pour the batter into the prepared pan and evenly sprinkle the remaining 2 teaspoons of sugar on the surface.
  8. Bake the cake for about 45 minutes, until the top is golden and a knife comes out clean.
  9. Allow the cake to cool in the pan on a rack for 10 minutes before releasing the cake from the pan to cool completely.
  10. In the meantime, make the citrus syrup. Place the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle boil.
  11. Reduce the heat to low. Add the citrus slices and simmer the mixture for 1 hour.
  12. Remove the syrup from the heat.
  13. Using tongs, carefully lift the candied citrus slices out and place on a cutting board. Cut each of them in half and set aside.
  14. Strain the syrup if needed.
  15. Place the cake on a serving dish and brush the sides generously with syrup.
  16. Adhere the candied citrus half-rounds to the sides of the cake as a garnish.
  17. Serve the cake in slices with extra syrup as desired.
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