Citrus cake for the winter blues

Citrus and yogurt cake | Cannelle et VanilleIndian Beach, Oregon | Cannelle et Vanille

A few days ago I received the most generous gift from my friend Terisa in California. A box filled with infinite varieties of citrus, guava and persimmons, which grow right on her property. See the array on my last post. Quite remarkable. Also quite hard to visualize given the lack of sunshine in the Pacific Northwest this time of the year. And my days in Florida feel like a dream these days.

Unpacking all the citrus onto my kitchen counter filled me with slight anxiety. Here I had been given all this bounty and the responsibility to do it justice. I began by slicing one of the oranges with the stem and leaves still attached. So sweet and juicy. The zest mixed into a jar of coarse sugar. You can only imagine.

I pureed the guavas just like Terisa had instructed and mixed the puree with a bit of sparkling water, orange juice and ginger. The persimmons were eaten like apples in a salad.

And then came this cake. A cake a seem to make over and over again. Heavy in citrus, tart from the yogurt and moist from a generous amount of almond flour. I made two bundt-cakes with this amount of batter but it is meant for a loaf bread pan (tall sides please!). I sprinkled the top with dried rose petals for a colorful effect as I gifted one of the cakes to a friend on her birthday. You could indeed add rose water to the batter.

Perfect for fika.

And then, there was Indian Beach on the Oregon Coast. My kind of beach. Pack a slice of citrus cake while we are at it. xo

Citrus and yogurt cake | Cannelle et VanilleIndian Beach, Oregon | Cannelle et VanilleIndian Beach, Oregon | Cannelle et VanilleCitrus and yogurt cake | Cannelle et VanilleCitrus and yogurt cake | Cannelle et Vanille

Citrus and yogurt cake

makes one loaf-pan or two small bundt-pans

Citrus cake

1 cup (140 g) superfine brown rice flour
1/2 cup (50 g) almond flour
1/4 cup (30 g) tapioca starch or cornstarch
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 1/4 cup (250 g) natural cane sugar
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
12 tablespoons or 1 1/2 sticks (170 g) unsalted butter, room temperature
1/2 cup Greek-style whole-milk yogurt
3 eggs, room temperature
2 teaspoons vanilla extract

Preheat oven to 350F (180C). Prepare your pan by greasing it with soft butter or non-stick cooking spray. Set aside.

Whisk together the first 6 ingredients in a bowl. Set aside.

Mix the sugar, orange and lemon zest in the bowl of a stand mixer. Rub the sugar and zest between your fingers to release their natural oils. This will make it more fragrant. Add the soft butter to the bowl and with a paddle attachment, cream the butter and sugar mixture together on medium high speed for 2 minutes until light and creamy. Make sure you scrape the sides and bottom of the bowl as well as the paddle to make sure all the butter is well mixed.

Add the yogurt and mix until combined. Add the eggs, one at a time while mixing in between additions. Scrape the sides and bottom of the bowl again. We need a very smooth mixture. Add the vanilla extract and the dry ingredients. Mix until combined and smooth.

Spoon the mixture into the prepared pan and bake for about 45 to 50 minutes or until the cake is done in the center. To see if the cake is done, insert a toothpick in the center of the cake and if it comes out dry and clean, the cake is done. Let the cake cool on a wire rack for 20 minutes, then invert it onto the cooling rack and let it cool for another 15 minutes or so. We want to glaze the cake when it’s room temperature but not too cold.

Citrus glaze

1 1/2 cups powdered sugar, sifted
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
2 to 4 tablespoons lemon juice
Dried rose petals, optional as a topping

Whisk all ingredients together in a bowl until smooth (start with 2 tablespoons of lemon juice and see if it needs more). The glaze should be thick yet pourable.

Pour the glaze over the cake while it is still on the cooling rack. Collect the glaze under the cooling rack and pour it over the sides of the cake. Sprinkle the rose petals over the glaze. Let the glaze set for a few minutes before cutting into the cake.

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13 Responses to “Citrus cake for the winter blues”

  1. […] de l’hiver, où la lumière manque tant, je retiens la solution d’Aran Goyoaga de Cannelle et Vanille, une bonne part de gâteau au yaourt et aux agrumes, un plaid, un film et un bon thé […]

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  3. […] This citrus cake for the winter blues. […]

  4. […] Está haciendo un frío que pela, así que hacer un bizcocho para merendar en casa puede ser un gran plan para estos días. Un olor muy dulce que te […]

  5. […] there is a kind-hearted baker reading this out there: I've been seriously craving a delicious citrus cake! […]

  6. […] To bake with the kiddos: this citrus yogurt cake and this cherry clafoutis with chestnut […]

  7. […] A Brown Table 2. Roasted garlic and cauliflower pasta and a giveaway from the First Mess. 3. Beautiful photos and citrus cake recipe from Cannelle & Vanille 4. So excited for Little loaf’s new cookbook – […]

  8. […] are at their best right now. Cannot wait to try the above Citrus cake for dessert from Cannelle et Vanille – and for main course grilled chicken stuffed with lemons and lots of garlic – tomorrow at a […]

  9. […] citrus cake (perfect for the impending yuzu season), baked eggs with potatoes and asparagus […]

  10. […] passent (avec la nature qui offre chaque jour des produits nouveaux). Pour l’hiver, on adore sa recette de gâteau aux agrumes anti-déprime saisonnière. Au printemps, on testera au petit-dèj son assiette de brocoli-rave […]

  11. […] Está haciendo un frío que pela, así que hacer un bizcocho para merendar en casa puede ser un gran plan para estos días. Un olor muy dulce que te […]

  12. […] can already foresee some citrus cake in my near […]

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