This cake… an ode to citrus in all it’s forms. Right now is the best time to make and feast on anything citrus especially blood orange and one of my personal favourites, bergamot. If you have never heard of a bergamot, it is an orange that tastes more like the most fragrant lemon you’ve ever eaten. It’s that perfume-y smell and taste that you get when you drink earl grey tea.
So, if you are looking to experiment in the kitchen and push the boat out a little bit, then this cake is definitely the way you want to go. And that yogurt glaze with all that blood orange juice… I can’t even. Too Good! In the yogurt cake I used olive oil instead of regular vegetable oil because I was hoping for a really mediterranean sort of vibe to this yogurt loaf. Don’t worry. It all comes together beautifully and creates a cake with a more modern, fresh flavour. Oh, yeah, and I used yogurt instead of milk. This cake would have stood up to any afternoon cup of coffee or tea without the blueberries, but they were in the freezer just begging to be used on something that was not a smoothie! Who am I to refuse the blueberries?
As soon as I mixed the batter up for this yogurt loaf cake I knew I was in love, and you will be too.
You will love this yogurt loaf cake for 5 reasons:
- It’s fragrant
- Super easy to make
- Is a blank canvas for jazzing it up with your own twist, like flavoured yogurt, poppy seeds, lemons, clementines, limes and coconut… I could go on and on and… no, never mind I won’t go on, but you get my drift, right?
This loaf cake is the perfect galantines day cake to share with your gal pals over afternoon tea or a cozy afternoon with some great food and some great chats. Or, you could go traditional and make this for your sweetheart. But who ever you make this for and what ever your twist, just be sure to make it!
Your oven should be pre-heated to 160c for a fan oven and 170c for a non-fan oven.
Blueberry Bergamot Lemon Yogurt Loaf Cake
- For the yogurt loaf cake:
- 75 ml olive oil
- 150 g Greek yogurt
- 2 large eggs
- 1 Tbsp honey
- 50 g demerara
- 100 g white sugar
- juice and zest of 1 bergamot
- 1 tsp vanilla bean powder
- 210 plain flour
- 1 1/2 tsp baking powder
- handful of frozen blueberries
- For the yogurt glaze
- 75 ml Greek yogurt
- zest and juice of 1 blood orange
- Tbsp icing sugar to taste I used about 2
For the cake, mix the wet ingredients (yogurt, olive oil, eggs, juice and zest of the bergamot and honetogether in a bowl. Whisk until the mix comes together and is smooth.
In another bowl combine the remaining ingredients.
Add the wet mixture to the dry and mix until a smooth batter forms.
Place in one 900g loaf tin or split into to smaller tins lined with baking paper.
Place on the middle rack of the oven and bake for 25-30 minutes for smaller loaves or about 45-50 minutes for lager loaves. Leave on a rack to cool for about 30 minutes before glazing.
For the glaze combine all the ingredients and glaze the cake once cooled. Top with dried rose petals.