Orange Cardamom Yogurt Cake
Cold weather treats often focus on chocolate, ginger or vanilla, but citrus is a quiet star of winter baking. It brings a brightness that gets lost in the heavier flavors of the season. There’s a reason God gave us citrus in the dark and drab months of the year. A dusting of zest can lift any baked good from mediocre to can’t put it down delicious. The sensory experience of grating zest is a treat in itself, the oils releasing and filling the air with a reminder of warm days and sunshine can bring me back to my sunny self almost as fast as feeling the real thing. Of course, mixing it with a bit of butter and sugar brings it firmly in treat territory which is just perfect for the hibernation season.
Ingredients:
1 cup brown sugar
zest from 2 oranges
1/2 cup butter, melted
1 teaspoon vanilla
2 eggs
1 cup whole greek yogurt
2 cups flour
1/2 teaspoon cardamom
(or 5-6 pods with seeds crushed)
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
Preheat the oven to 350 degrees F. Butter a 9 inch round cake pan. In a large bowl, combine the brown sugar and orange zest. Use your fingers to rub the zest into the sugar. As you can surely smell, this releases the oils from the zest and infuses the sugar with beautiful flavors. Add the melted butter and combine. Add the vanilla and eggs and whisk until frothy. Add the yogurt and combine once more. Sift in the flour, cardamom, baking soda, and salt. Use a wooden spoon or rubber spatula to fold the wet and dry ingredients together. Tip into your prepared pan and bake for about 35 minutes or until golden along the edges and firm to the touch on the top of the cake. Let it cool a bit before slicing and enjoy!
