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Weekly CSA Recipe: Orange Yogurt Cake with Orange Glaze

Moist, tender, and wonderfully sweet, this Tucson CSA -inspired cake puts sweet, locally sourced citrus centerstage.

March 9, 2016

Weekly CSA Recipe
Winter citrus cake: sweet, moist, and delightful.

Winter citrus cake: sweet, moist, and delightful.

I’m still upset that I didn’t realize how incredible Arizona’s citrus is until 2016. Gone are the days that I buy a mediocre bag of oranges from the grocery store. Now I’m spoiled with the sweetest, juiciest oranges and lemons in the land. Blood oranges, Navel oranges, Arizona Sweet oranges, Clementines, Meyer lemons…you name it, I’ve been stuffing my face with it. In fact, I’ve fallen so in love with local citrus that I dedicate an entire reusable bag to carry the pounds of oranges that I buy at the farmer’s market every week.

When I see oranges listed as an weekly harvest item on Tucson CSA’s website, I’m even more elated than usual. The bulk of oranges I bought at the market on Sunday are half gone, and anything that will help replenish my stash is a savior in my mind. Oranges from Tucson CSA are even better than the rest, tasting as if they’ve just been picked off the tree (they have).

When I slow down and restrain from immediately eating these oranges in their natural state, I transform them into something special, like this Orange Yogurt Cake with Orange Glaze. Moist, tender, and wonderfully sweet, this cake is a true testament to the outstanding produce grown here in our state. Wonderful for dessert or even Easter brunch, this cake will increase your fondness for this special winter fruit.

Orange Yogurt Cake with Orange Glaze
Print Recipe
Moist, tender, and wonderfully sweet, this cake puts sweet, locally sourced citrus centerstage.
Prep Time
15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Prep Time
15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Orange Yogurt Cake with Orange Glaze
Print Recipe
Moist, tender, and wonderfully sweet, this cake puts sweet, locally sourced citrus centerstage.
Prep Time
15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Prep Time
15 minutes
Cook Time Passive Time
50 minutes 10 minutes
Ingredients
Servings:
Instructions
Baking the Cake
  1. Heat the oven to 350 degrees.
  2. Grease a standard sized loaf pan with olive oil or coconut oil.
  3. In a mixing bowl bowl, whisk together both flours, baking powder, and sea salt.
  4. In a separate mixing bowl, whisk together yogurt, honey, eggs, orange zest, vanilla extract, and olive oil.
  5. Add the dry ingredients to the bowl of wet ingredients and whisk until the batter is smooth.
  6. Pour the batter into the prepared loaf pan, and bake for 50 minutes.
  7. Remove the cake and allow it to cool for 10 minutes.
Adding the Glaze
  1. While the cake is baking, whisk 1/3 cup orange juice and 1/3 cup cane sugar in a small sauce pan over low heat until the sugar is dissolved.
  2. Pour the mixture over the cake once it has cooled for 10 minutes.
  3. Allow the cake to absorb the juice-sugar mixture as it continues to cool.
  4. Once the cake has cooled, make the glaze.
  5. Whisk together the powdered sugar and orange juice until the glaze is smooth.
  6. Pour the glaze over the cake and serve.
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shelby Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.








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