34 minutes ago
Friday, February 1, 2013
A Toasty Shop and a Tasty Cake Recipe
The guys now have heat via a water stove in the shop. The stove was in pretty rough shape when it arrived, but Joseph put some hours into getting it up and running. The heater is a wood-fired boiler which circulates water, which runs through a radiator in the shop.
Yesterday was my sweet sister's birthday. I'd been looking for an excuse to try this cake recipe. It was lightly sweet, moist, and my nephew had two slices, then asked if I'd make him one for his birthday. I'm considering it a keeper.
Orange Cardamom Yogurt Cake
1 1/2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tsp ground cardamom
1- 1 1/2 tsp orange zest
3/4 cup plain Greek yogurt
1/2 cup olive oil
2 large eggs
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Thoroughly butter a standard loaf pan well. Dust with flour and tap out the excess.
2. Whisk together 1 1/2 cups flour, baking powder, cardamom, and kosher salt in a medium bowl.
3. In a large bowl, rub the orange zest into the sugar with your fingers, then combine this with the yogurt, olive oil, eggs and vanilla extract. Whisk until well blended. Fold in the dry ingredients just until they're combined.
4. Pour the batter into prepared pan and smooth the top. Bake in the center of the oven until top of cake is golden brown and a tester poked in to center comes out clean, about 50-55 minutes.
5. Let the cake cool in pan on a wire rack for 15 minutes. Then, run a knife around the edges to loosen it, invert it onto a cooling rack to col completely.
The only things I did differently were using a clementine for the orange, and my homemade yogurt for the Greek yogurt. The recipe was found on Five and Spice, which looks worth getting to know better.