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Orange Yogurt Loaf Cake

This recipe, from Jamie Schler’s wonderful new cookbook “Orange Appeal,” is originally made with blood oranges, but I used Cara Cara oranges instead. They’re really my favorite variety of orange, and ok, I admit it, I inadvertently bought two large bags of them, thinking one was a bag of grapefruits. So aside from eating fresh oranges a few times a day, I’ve been experimenting with lots of orange recipes.

Truth be told, the first time I made this recipe, it was a flop. Not that it wasn’t edible. It was. But it had a peculiar shape, due to pilot error. I used a loaf pan that was too small and caused the following chain of events: batter spilling over the sides of the pan, leaving a hollow down the center of the cake; crispy, burned bits on the bottom of the oven; smoke billowing into the kitchen and a loud alarm sounding throughout the house.

Still, that didn’t deter me from trying again. I could tell it was going to be a good cake. And remember I had all those oranges to use up. So this time I followed Jamie’s advice and used the proper size loaf pan – 9″ x 5″ by 2 1/2″. I also followed the recipe exactly, since the first time I added the oil to all the liquid ingredients rather than at the very end. Alright, I did forget to pour the syrup over the cake, but it was wonderful all the same, especially with the glaze over the top.

See for yourself, or rather try it for yourself. But make sure to read the directions thoroughly and follow the recipe and above all, use the right size loaf pan. Otherwise, get your oven cleaner ready.

Blood Orange Yogurt Loaf Cake
 
Author:
 
Ingredients
  • 1½ cups (7 ounces/195 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (250 ml) unsweetened plain whole-milk or Greek yogurt
  • 1 cup (200 g) granulated white sugar
  • 3 large eggs
  • 3 blood oranges, zested (I used the zest of 2 large Cara Cara oranges)
  • ½ teaspoon vanilla extract
  • ½ cup (125 ml) vegetable oil
  • Blood Orange Syrup:
  • ⅓ cup blood orange juice (or any orange juice)
  • 1 tablespoon granulated white sugar
  • Glaze:
  • 2 tablespoons blood orange juice
  • 1 cup (135 g) confectioners' sugar
Instructions
  1. Preheat oven to 350 degrees F (180 degrees C). Butter a standard 9 x 5 x 2½ inch or 8 cup loaf pan, line the bottom with parchment paper, and flour the pan.
  2. Sift or whisk together the flour, baking powder and salt, and set aside.
  3. In a large mixing bowl, whisk together the yogurt, sugar, eggs, zest, and vanilla until blended and smooth.
  4. Slowly whisk the dry ingredients into the wet ingredients just until combined and smooth.
  5. Fold the oil into the batter, a little at a time, until well-blended and no oil has collected around the edges of the batter.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes, or until the center of the cake is moist, but set and a tested inserted into the cake comes out clean.
  7. Prepare the orange syrup by placing the orange juice and sugar in a small saucepan over low heat.
  8. Cook until warm and the sugar has completely dissolved and the liquid is clear. Set aside to cool slightly.
  9. When the cake is done, remove from the oven onto a cooling rack that has been placed on top of a large foil-lined baking sheet and allow to cool for 10 minutes.
  10. Carefully loosen the cake from the pan by running a knife around the edges.
  11. Turn the cake out of the pan, discard the parchment paper, and then place the cake upright on the cooling rack.
  12. While the cake is still warm, pour and brush the warm syrup all over the top, allowing it to soak the loaf and run down the sides. Allow to cool completely.
  13. Prepare the glaze by stirring the orange juice into the sugar until the sugar has dissolved and the glaze is smooth. The glaze should be thin enough to spoon or drizzle over the cake but just stiff enough that some of the glaze will cling to the sides.
 

Chocolate Orange Marble Loaf Cake And A Giveaway

Chocolate Orange Marble Loaf Cake and a Giveaway

I’ve been trying to stay away from baking all summer (that doesn’t mean I haven’t had my share of ice cream however).
But when a new cookbook arrived and I started flipping through it, my resolve quickly dissolved.
The next day I baked this cake — one of the most delicious cakes I’ve had in a long time, with rich chocolate and subtle orange flavor, a tender crumb and a luscious chocolate ganache topping.
Fortunately, later in the day I was meeting some board members from an Italian cultural institution I’m part of, who offered to lend with our annual mailing.
I lure them each year by bringing food, and they happily stuffed envelopes and slapped on stamps, sustained by this cake from Jamie Schler’s new cookbook, “Orange Appeal.”  Several of them took slices home too, leaving me with just enough cake to give my dad the next day.
It’s definitely a cake that will make appearance after appearance in my kitchen.
The photos are beautiful too, by Ilva Beretta, who also collaborated for two years with Jamie on the blog, Plated Stories.
Jamie now lives in Chinon, France, from which she writes the blog “Life’s A Feast,” and where she also runs a hotel (Hotel Diderot) — a place I’m longing to visit at some point.
With her busy life, I don’t know how she found time to write a cookbook, but it contains a plethora of recipes that include oranges in some form or other — not unexpected for someone who grew up in Florida.
I’ve made my share of candied oranges, but never tried orange powder, orange sugar, or orange salt. But with Jamie’s instructions from the book, they’ll be on my to-do list as soon as citrus season rolls in here in the Northeast U.S.
The book contains many savory recipes as well as sweet ones, and I’m really looking forward to trying the sweet-and-sour marmalade-glazed oven baked chicken next.
I’ve also got my eyes fixed on the glazed blood orange yogurt loaf cake and many others too, but they’ll have to wait until I make this chocolate orange marble loaf cake again, this time for my husband to try.
After you mix the batter, it gets divided in two parts. One is for the chocolate mixture, and into the other go the orange peel and orange juice. The raw batter was so delicious I had to restrain myself from licking too much off the spatula.
I swirled the chocolate batter into the white batter using a knife.
The kitchen smells divine while it’s baking. Let it rest for a few minutes before removing it form the pan.
The recipe says the chocolate glaze is optional, but for me it was an absolute necessity (especially if you’re using a Lindt chocolate bar that contains orange bits).
It’s a good thing I had a meeting to take this to, or I’d have eaten half the cake myself.

 

I did have to eat one slice before taking it to the meeting (you know, quality control and all that stuff).
Now I’d like to offer one of you a free copy of “Orange Appeal” so you can try this and all the other recipes in the book.
Just leave a comment at the bottom of the blog post (not in email), and a way for me to contact you if your name is chosen.
Want more Ciao Chow Linda? Check out my Instagram page here to see more of what I’m cooking up each day.
You can also connect with Ciao Chow Linda here on Facebook, here for Pinterest or  here for Twitter.
Chocolate Orange Marble Loaf Cake
From “Orange Appeal” by Jamie Schler
1 3/4 cups (8 ounces/230 g) all-purpose flour
2 Tsp. baking powder
1/4 tsp. salt
12 tablespoons (6 ounces/175 g) unsalted butter, softened to room temperature
1 1/8 cups (225 g) granulated white sugar
4 large eggs, at room temperature
3 tablespoons olive oil
1 large orange, zested
1 tablespoon freshly squeezed orange juice
2 tablespoons milk
1/4 teaspoon vanilla extract
2 packed tablespoons (18 g) unsweetened cocoa powderPreheat oven to 350 degrees F (180 degrees C).   Butter a standard 9 x 5 x 2 1/2 inch (23 x 13 x 6 1/2 cm) or 8 cup 2 l) loaf pan; fit a piece of parchment paper in the bottom.

Stir together the flour, baking powder, and salt in a small bowl.

Cream the butter and sugar together in a large mixing bowl, beating until light and fluffy. Beat in the eggs, 1 at a time, and then beat in the oil. Beat in the flour mixture until blended, scraping down the sides of the bowl.

Divide the batter evenly between 2 bowls. Beat the zest and juice into 1 portion of the batter, and the milk, vanilla and cocoa into the other portion of batter until well-blended.

Spoon large dollops of each mixture, alternating the batters, into the prepared loaf pan. Drag a skewer or a long, sharp knife blade back and forth through the batter in swirls to create a marble pattern. Smooth the surface if necessary.

Bake for 55-60 minutes, until the cake is set in the center and just barely beginning to pull away from the sides of the pan. Cover the top of the cake loosely with a sheet of foil for the last 5-10 minutes of baking time to over over browning, if necessary.

Allow to cool in pan for about 10 minutes before sliding a knife around the edges to loosen the cake and turning it out onto a cooling rack. Remove parchment paper from the bottom, allowing the cake to cool, top side up, on the rack.

Drizzle chocolate orange ganache over the top. (recipe below)

Chocolate Orange Ganache 
3/4 cup (3 1/2 ounces/100 g) coarsely chopped orange-infused 70 percent dark chocolate, such as Lindt Excellence Orange intense
1/2 cup (125 ml) heavy creamPlace the chocolate into a medium heatproof mixing bowl. Slowly heat the cream in a small saucepan until it comes just to the boiling point. Pour the cream immediately over the chocolate and stir until it is smooth and creamy. Allow the ganache to cool to room temperature, stirring occasionally, until thickened to a drizzling consistency before spooning over the sponge cake.

Flounder And Fennel With Lemon And Oranges

Flounder and Fennel with Lemon and Oranges

 The older I get, the harder it becomes to shed those extra pounds. It seems like the resolve I had to lose weight at the beginning of the year is always thwarted by another dinner party, another restaurant meal, another gift of chocolates or some other temptation that I’ve been given.

I confess I’m not very good at resisting all these treats, but in an attempt to ameliorate the extra calories that pile on, I cook a meal like this and it helps assuage any guilt.
But I don’t make this meal just because of the lower caloric load. It’s also because it just tastes so delicious. The fish was caught locally off New Jersey shores and that helps. The short cooking time and technique also ensures you’ll have a flaky and moist piece of fish to serve. It’s quick and easy enough to prepare for a weeknight meal, but good enough for company too.
Start by buttering an ovenproof dish and slicing fennel into “matchsticks.” Salt and pepper the fennel,  then cover the pan with aluminum foil. Bake for about 10 minutes at 475 degrees F.
Remove from the oven then place the fish on top of the fennel.
Scatter a little butter on top (I used less than 1 T. for two servings), season the fish, and place slices of lemon and orange on top. Squeeze more juice and some white wine over all and bake for 10 minutes.
Sprinkle a little parsley on top, serve with a side of veggies and enjoy a no-guilt meal.

 

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Flounder and Fennel with Lemon and Oranges
printable recipe here

For Two Servings:

Two pieces of flounder or fluke (about 6 oz. each)
1/2 fennel bulb
1 T. butter
1 clementine or small orange
1 lemon
1/4 cup dry white wine
salt, pepper
minced parsley

Lightly grease an ovenproof pan with a little of the 1 T. butter. You’ll use the rest of the butter on the fish later.
Slice the fennel into “matchstick” size pieces. Scatter them in the pan, season with salt and pepper and cover with a piece of aluminum foil. Bake in a 475 degree oven for 10 minutes.
Remove the pan from the oven, and place the fish over the fennel. Season with salt and pepper and squeeze the juice of half a clementine or small orange, and half a lemon over the top. Pour 1/4 cup dry white wine over the fish and dab with the rest of the 1 T. butter.
Cover with the aluminum foil and place back in the oven for 10 minutes, or until fish is cooked through and flaky. It may take less than 10 minutes if your fish pieces are thin, so check after five or six minutes)