Blood Orange Yogurt and Olive Oil Cake with Pistachio and Candied Ginger

I know it’s a long name.  But it’s worth it, I promise.

We are enjoying a great start to citrus season.  Isn’t it wonderful that in the middle of a the most gloomy and grey time of the year, we get citrus?! It’s as if we are asked to make our own sunshine from the inside, instead of sitting woefully by the window waiting for the actual sun to make an appearance.

So let’s make the most of it.  Oranges, lemons, limes, grapefruit, and all the variations thereof.  It seems like every year we are introduced to a new cousin to the old standby’s. 

This recipe today is actually a riff on my favourite cake/loaf to bake all year round.  It all started a few years back with my Lemon Mint Yogurt Pound Cake.  The most lemony baked good you can stuff in your mouth, I promise!  It eventually morphed into the Blueberry and Basil Bundt version when blueberries were in summer’s full bloom.  Then this past autumn, I tried it out with Cranberry Orange and Sage with Candied Orange Peel.  I’m telling you, this little cake can do it all!

So it just seemed right that there should be a true winter version as well.  Step in the cake with the long name 🙂 I replaced the lemon with blood orange zest and juice.  The mint got replaced with a bit of fresh rosemary (yes, they do work together, trust me!  See my Blood Orange and Rosemary Marmalade recipe) some pistachios and even some candied ginger.  I love the idea of some texture in the cake, and the ginger really does add a perfect zing.

This is a simple two bowl, one wooden spoon kind of recipe.  Because it bakes at 350F, and is super moist with all the yogurt and olive oil, don’t be in a rush to pull it out of the oven.  Sometimes it may only take 45-50 minutes.  But it may take up to 60 minutes.  But it is worth the wait.

Once cooled, just combine some of the blood orange juice and icing (powdered) sugar together to create the most psychedelic colour ever!  I contend that this shade of pink will pull you out of the worst mood possible.  It’s that happy and cheerful!  Plus, pink and yellow is even better for the mood if you ask me!  Kinda has a 70’s vibe, don’t you think?!

If you want to decorate the top, you can follow the method for candied peel ribbons found in the Lemon Mint cake recipe.  Or you can just add some sliced orange pieces on top.  Make sure that the icing is almost set before adding them.  And pat them dry as well.  As I discovered, the excess juices will seep out and affect the glaze.  Of course, if you are serving this right away, it shouldn’t be a problem.  And while they will slice through very easily with a good serrated knife, you will probably end up removing them to eat.  The rind, you know… The other addition to my cake top was dried rose petals.  You can find dried edible roses at most upscale grocers or specialty stores these days.  If not, there’s always the internet.  Not that the rose petals will make or break the cake at all.   Just me playing with my food again!  But the rose petals and candied peel would make for a most perfect and edible garnish.

Thanks to the olive oil and yogurt, this cake stays so moist for days and days.  In fact, I contend that the flavour gets better as each day passes.  Just store in an air tight container in the fridge.  And if you wanted to have a slice for breakfast, with a bit of that blood orange and rosemary marmalade, I think that would be simply marvellous!

So now this cake has been transformed for every season of the year.  Each one is such a fabulous way to snack, or bring to a friend’s house for tea.  And don’t ask me to pick a favourite. They are all superb, if I do say so myself.  

Hope you are finding all sorts of ways to stay warm and sunny during winter.  

Love Jen

5 from 1 vote

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Blood Orange Yogurt and Olive Oil Cake with Pistachios and Candied Ginger

A tender and moist pound cake that is so cheerful thanks to a blood orange glaze, and the crunch of pistachios and candied ginger in the batter. This simple cake will get you through the greyest of winter days.

Course Dessert

Prep Time 20 minutes

Cook Time 1 hour

Ingredients

• 1 1/2 cups all-purpose flour , 180 grams
• 2 tsp baking powder
• 3/4 tsp kosher salt
• 1/3 cup chopped pistachios , 45 grams
• 1/3 cup chopped candied ginger , 45 grams
• 1 tbsp fresh chopped rosemary packed
• 1 cup Greek yogurt
• 3/4 cup white granulated sugar , 150 grams
• 1/3 cup light brown sugar
• 3 large eggs , 65 grams
• 3 tsp grated blood orange zest heaping
• 1/2 cup olive oil

Glaze

• 1 1/2 cups powdered sugar
• 2-3 tbsp blood orange juice or more as needed
• Blood orange slices for garnish optional
• dried rose petals for garnish optional

Instructions

1. Preheat the oven to 350 degrees F. Grease an 9 x 5-inch loaf pan. (I used a 4 x 10 in the photos) Line the pan with parchment paper, so that it overhangs the long sides by about an inch on either side. Spray with non-stick spray on all four sides.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Add the pistachios, candied ginger and rosemary and toss to coat evenly with the flour.
3. In another medium-sized bowl, whisk together the yogurt, white sugar, brown sugar, eggs and orange zest.
4. Slowly whisk the dry ingredients into the wet ingredients.
5. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. At first it may seem to resist, but slowly keep at it, it will meld, I promise.

6. Pour the batter into the prepared pan, tap on the counter to make sure it settles with no air pockets, and bake for about 50-55 minutes, or until a cake tester placed in the centre of the loaf comes out clean. The size of your pan will affect baking times. I often find I am baking this for a good 55-60 minutes. But start checking after 50 minutes. Don't be in a rush. The skewer should be clean.

7. Once out of the oven, let it cool in the pan for 20 minutes, on a cooling rack. Then remove, running a knife carefully along the edges and using the parchment overhangs to release it from the pan. Cool on the rack.

Glaze

1. To make the glaze, sift the powdered sugar into a medium bowl. Whisk in the blood orange juice a tbsp at a time, and mix until smooth. Add more if you need, but you want a thick but still pourable glaze.
2. Place the cake on the cooling rack set over a wax paper or parchment lined baking sheet.
3. Pour the glaze slowly over the cake and then garnish with the slices and rose petals if so desired.
4. This will keep for quite a few days in a sealed container in the fridge.

Recipe Notes

If you would like to garnish with candied blood orange peels instead, follow the method found in my Lemon Mint Pound Cake recipe.