Cardamom-Scented Sunkist® Blood Orange Loaf®
By Shayma and Evren
Ingredients
Loaf
-
1 1/2
cups all-purpose flour
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1 1/2
tsp. baking powder
-
1/2
tsp. sea salt
-
1/2
tsp. ground cardamom seeds
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3
small eggs, room temperature
-
1
cup white granulated sugar
-
1/2
cup olive oil
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1
cup Greek-style yoghurt, full-fat
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3
tbsp. Sunkist<sup>®</sup> Blood orange juice (1 orange)
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1
tbsp. Sunkist<sup>®</sup> Blood orange zest
Glaze
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1 1/2
cups confectioner’s sugar
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3
tbsp. Sunkist<sup>®</sup> Blood orange juice (~1 orange)
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1
tbsp. Sunkist<sup>®</sup> lemon juice
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2
Sunkist<sup>®</sup> Blood oranges (to adorn loaf with)
Directions
- Heat oven to 350F. Grease an 8½ x 3” loaf pan and line with parchment paper, leaving a 2-inch overhang on both sides.
- In a medium bowl, whisk flour, baking powder, salt, and ground cardamom. In a large bowl, with an electric mixer on medium speed beat eggs, granulated sugar, olive oil, yoghurt, Sunkist® Blood orange juice, and Blood orange zest until creamy, about 3 minutes. Reduce speed to low and add dry ingredients. Transfer batter to loaf pan, smoothing top with an offset spatula.
- Bake, rotating pan halfway through, until cake is bronzed and a tester inserted in the center comes out clean, 55-60 minutes.
- In the meantime, using a sharp knife, slice off the top and bottom of 2 Sunkist<sup>®</sup> Blood oranges. You want the oranges to sit flat on your chopping board. Follow the curve of the fruit and cut the pith and peel off. Slice oranges crosswise into ¼-inch disks. Set aside.
- Sift confectioners' sugar into a bowl. Strain Blood orange and lemon juice through a fine-mesh strainer. Add juice to confectioners’ sugar and whisk until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze.
- Drizzle glaze over cooled loaf cake, (it will drip down the sides). Adorn with 4-5 slices of blood oranges.
