Heather Smith from Orson Gygi was in our kitchen today to show us a fun dessert using citrus fruit!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain greek yogurt
- 3/4 cup sugar
- 3 large eggs
- 2 large citrus fruits, zested
- 1/4 cup freshly squeezed citrus juice
- 1 teaspoon vanilla extract
- 1/2 cup coconut oil, melted
- 1 citrus fruit, zested
- 1 1/2 cups powdered sugar
- 2 tablespoons freshly squeezed citrus juice
- 1 blood orange
- 1/2 cup sugar
- 1/2 cup water
- Preheat the oven to 350 degrees F. Butter and flour a 9” bundt pan, or a 9×5 inch loaf pan heavily, you don’t want this one to stick!
- In a small bowl, whisk together the flour, baking powder and salt, set aside. In a large bowl, whisk together the yogurt and the sugar once mixed together add in the eggs, zest, juice and vanilla extract.
- Stir the dry ingredients into the wet, mixing until all combined. Carefully fold in the coconut oil into the batter, folding and stirring until the oil is incorporated completely. Pour the batter into the greased pan and bake for 50 minutes, or until the center is set and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it gently and set it on a cooling rack to cool completely. Once cool, pour the icing over top. Let the icing set for 20 minutes, then slice and serve!
- Whisk the zest, powdered sugar and juice together in a large bowl until smooth. Pour it over the cake once cooled.
- To make the candied orange slices, wash and dry the orange thoroughly.
- Cut the orange in half lengthwise, then use a sharp knife to make very thin slices of orange.
- Poke out any seeds using a toothpick.
- Combine the sugar and water in a medium saucepan over medium-high heat.
- Heat the mixture until the sugar dissolves. Add the orange slices to the mixture so that they are in a single layer, reduce the heat to medium-low and let simmer about 20 minutes, turning the slices at least once so both sides are candied.
- Remove from the heat. Let air-dry on a cooling rack (place some paper towels underneath the rack to catch the syrup drips) until ready to garnish.
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