Blood Orange Cake – Recipe by Rancho La Puerta Spa
mbued with the fresh zest of blood oranges and the tangy taste and moisture of yogurt, this beauty of a Blood Orange Cake recipe will bring sunshine to your life. Shared by one of Rancho La Puerta’s guest chefs, Natasha Feldman, this is great served as a dessert, breakfast treat, or lunchtime surprise.
Servings: 4 Servings
Calories: 197kcal
Imbued with the fresh zest of blood oranges and the tangy taste and moisture of yogurt, this beauty of a Blood Orange Cake recipe will bring sunshine to your life. Shared by one of Rancho La Puerta's guest chefs, Natasha Feldman, this is great served as a dessert, breakfast treat, or lunchtime surprise.
Ingredients
- 1 - 1/2 cups whole wheat flour
- 2 teaspoons baking powder (low sodium)
- 1/2 teaspoon Fine Pink Salt
- 1 cup Splenda Sugar Blend (or granulated sugar)
- 2 teaspoons blood orange zest
- 1/4 cup fresh squeezed blood orange juice
- 3/4 cup organic whole milk vanilla yogurt
- 3 eggs
- 1 - 1/2 teaspoons pure vanilla extract
- seeds from 1 vanilla bean
- 1/2 cup extra virgin olive oil
- whipped cream with maple syrup and orange zest for serving (optional)
Instructions
- Preheat oven to 350 degrees
- Coat your baking pan with a bit of olive oil
- In a medium bowl combine flour, baking powder and salt and whisk
- In another medium bowl combine 1 cup sugar and orange zest
- Add orange juice, yogurt, eggs and vanilla extract
- Scrape all the goodness out of the insides of vanilla bean and add that to the party
- Mix until well combined
- Gently stir dry ingredients into wet
- Once the ingredients look fully incorporated add the olive oil and gently fold it in
- Pour batter into loaf or bundt cake pan and bake for 30-35 minutes
- Cool for 20 minutes, then invert onto a serving platter
- If you’d like this would be a great time to whip up some cream and add in a touch of maple syrup and blood orange zest to serve on the side. Or a cool dollop of yogurt with fresh fruit for a morning treat.
Spa Index Kitchen Notes
You’ll need a 1lb loaf pan or traditional small bundt cake pan. If you'd like to try a gluten free version, the chef recommends Red Mills Gluten free flour all-purpose flour.
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Nutrition
Serving: 1 slice | Calories: 197 kcal (10%) | Carbohydrates: 63 g (21%) | Protein: 12 g (24%) | Fat: 33 g (51%) | Cholesterol: 129 mg (43%) | Sodium: 363 mg (16%) | Potassium: 564 mg (16%) | Vitamin A: 500 IU (10%) | Vitamin C: 7.4 mg (9%) | Calcium: 200 mg (20%) | Iron: 2.7 mg (15%)