Clementine Yogurt Cake

This cake not only came out of the oven smelling and looking beautiful, the flavors were out of this world *after allowing it to rest covered for 24 hours. It’s perfect lightly heated with a scoop of coconut milk vanilla ice cream, or just eaten by itself alongside a hot cup of tea for breakfast or an evening snack.

Clementine Yogurt Cake

8 Clementine Oranges

1 Cup of Coconut Sugar

1 1/2 Cups of Gluten Free Mama’s Almond Blend Flour

2 teaspoons of Double Acting Baking Powder

1/2 teaspoon of Celtic Sea Salt

1/2 Cup of Old Chatham Sheepherding Company’s Vanilla Yogurt

3 Eggs

2 teaspoons of Pure Vanilla Extract

1/4 Cup of Avocado Oil

2 Tablespoons of Raw Honey

Preheat oven to 350 degrees and line a 8 1/2 by 4 1/2 inch loaf pan with a piece of parchment. Spray generously with nonstick spray (I use avocado oil spray). *When I “line” a pan with parchment, I only cut a long piece that will go over the middle of the pan and hang off of each side. This makes is much easier to remove the bread and keeps it from sticking on the bottom.

Measure the sugar into a medium bowl and zest 6 clementines into the sugar. Rub the zest into the sugar until it is completely incorporated and the sugar is moist and aromatic. Set aside. Peel the tangerines with a sharp knife and cut out the orange sections onto a few folded paper towels. Blot dry.

Whisk the flour, baking powder, and salt. Whisk the yogurt into the sugar, then beat in the eggs one at a time to form a smooth mixture. Whisk in the vanilla, then lightly whisk in the dry ingredients. Switch to a large spatula, and fold in the avocado oil. You should have a smooth batter with a light sheen.

Pour the batter into the prepared loaf pan and smooth the top. Scatter the clementine segments over the top.

Bake (I use convection) for 50-60 minutes or until the cake is golden brown and begins to pull away from the sides. Cool for 20 minutes in the pan, then remove the cake from the pan to a cooling rack that has parchment placed underneath.

To glaze the cake, zest and juice the remaining 2 clementines into a small bowl. Add the honey, and heat for 20-30 seconds in the microwave. Drizzle the mixture over the top of the cake. You can eat this warm and right away, but if you cover it and keep it at room temperature to serve it on day 2, it’s much better – rich and full of flavor.