Blood Orange Yogurt Cakes

There are a number of reasons why I made these cakes. Well, I suppose there are reasons behind every recipe I make, but this one has specific ones.

blood oranges

First, I picked up a bag of about 10 or so blood oranges at the grocery store last weekend. If you’ve never had one, they’re about the size of a tangerine and a little more tart than regular oranges. And they’re beautiful. They make a great snack on their own, but I thought their color would look beautiful baked!

Second, on that same trip to the grocery store I bought a big tub of Greek yogurt. Which I hate. I do this every so often – I buy yogurt because I want something new for breakfast and because I know it’s healthy for me. Greek yogurt with fresh fruit, granola, and honey… it sounds so delicious! Then I eat it and remember why I never buy yogurt. I hate yogurt. So I thought, what am I going to do with this?

Lastly, I was convinced I had a loaf pan. So I wanted to make a loaf cake. I didn’t realize I don’t have a loaf pan until after I put out all of my ingredients and started preheating the oven. Whoops.

Blood Orange Yogurt Cakes from Square Root of Pie

Blood Orange Yogurt Cakes
Makes 12 cupcakes or 1 loaf cake. Adapted from Sprinkle Bakes.

for the cake
1 1/2 C flour
2 tsp baking powder
dash salt
1/2 C sugar
1 C nonfat Greek yogurt
3 eggs
1/2 tsp vanilla
1/2 C vegetable oil
zest of 2 blood oranges
juice of 1/2 blood orange
for the glaze
3oz reduced fat cream cheese
juice of 1 1/2 blood oranges
1-2 C powdered sugar

Preheat oven to 350F. Prepare cupcake tin with liners or loaf pan with parchment paper.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a larger bowl, mix sugar, yogurt, eggs, vanilla, oil, zest, and juice until smooth.
4. Add dry to wet and stir until combined.
5. Bake cupcakes for 20-25 minutes, or loaf for 50 minutes until a knife comes out clean.
6. Once cakes are cooled completely, begin glaze by mixing juice and cream cheese.
7. Slowly incorporate powdered sugar. Add less for a thin glaze or more for thicker frosting.
8. Frost cakes and serve.

Blood Orange Yogurt Cakes from Square Root of PieIsn’t that pink color gorgeous? The blood orange juice is beautiful! And the yogurt makes a really light, fluffy cake. Much more enjoyable than in a bowl all by itself.


In Transit

It’s currently 5:34am in Beijing (that’s 2:34pm yesterday at home), where I’m sitting at the airport waiting until my flight leaves at 7:30. I can’t get on the wifi, so I’ll have to post this later. I’ve almost made it to Hong Kong!

Probably the only time the Beijing airport will be this empty. Kind of creepy.

This blog is about to become very different. For one, I won’t really be cooking. Mostly just eating. But more than that, I probably won’t get to be vegetarian. Everyone I’ve talked to says it just won’t happen, I’ll starve. I’ve been mentally preparing for that, but when they handed me beef and broccoli on the plane I just couldn’t do it. I’m not ready for that just yet. Baby steps. Eventually I know I’ll have to do it; I don’t really have a choice. But I haven’t eaten meat in nine years!! NINE YEARS!! I know I have to do it, and I’ll be vegetarian again when I get back, but I certainly wasn’t ready for it on the plane. And definitely not as breakfast. I picked out the broccoli and ate the rice – even that is a huge step for me, eating something that’s been all mixed in with meat. Like I said, baby steps.

Anyway, I had about two and a half days at home after I left Google. It was sad to say goodbye, but I was ready to be done I think. I wish my internship had been shifted back one week though, because the turnaround was so fast! I barely had time to do anything at home since it was all so rushed.

I do have a recipe for you though! This is probably the easiest thing I’ve ever made. Monday morning, one of my mom’s friends called saying her freezer broke, so we quickly filled our kitchen with her food. She had shrimp, lobster, ahi, and all sorts of other things in danger of going bad. We were already having my cousin over for dinner, so we decided to make it a party and grill up all of their food! We made fish tacos (beans for me) plus the shrimp and lobster tails. At the grocery store earlier that day, a 2lb bag of peaches was on sale for $0.98! I feel like I completely missed out on peach season this year, so I had to get them. I’ve had some peaches, but normally I stuff myself with them.

Grilled Peaches
(Originally from here)

5-6 ripe peaches, cut in half
Greek yogurt
Almond slivers
Freshly squeezed lemon juice

Grill your peaches. I did mine on a pan on the stove, but you can do it on the barbeque too. Just lay down some foil first. They took about 5 minutes – you want them soft, but not gushy. Flip them over for a bit, but for the most part you want the pit-side down. You can give them a little bit of olive oil if you want, but I didn’t use anything; for the most part, the juice will keep them from sticking too much.

2. While the peaches are going, make your syrup. Use about a 3:2 honey to lemon juice ratio. Just mix it together until the consistency seems right.
3. Serve! Put a dollop of yogurt on the peach, then drizzle with the syrup and top with almonds. So summery and delicious.

Enjoy the last of the peaches for me, since I won’t have any :(