Sunday, December 29, 2013

Gluten-Free Citrus Yogurt Cake + Recipe


Today I made blood orange yogurt cake - the red juice of the blood orange made the glaze bright pink! The recipe I used is my gluten-free citrus yogurt cake recipe. This recipe can be made using any citrus, so far I have made it with grapefruit, Meyer lemon and blood orange. I plan to try lime or pomelo next!



Blood oranges get their name from their bright red juice, which looks a lot like blood! It's Kenneth's favorite citrus and is only available in the US for a short period of time. The past two years we haven't seen any, but last week our grocery store had a ton of great looking blood oranges! This is Kenneth's favorite version of my citrus yogurt cake - my favorite is grapefruit!


Blood Orange Yogurt Cake

Blood Orange Yogurt Cake

Grapefruit Yogurt Cake

Meyer Lemon Yogurt Cake

This recipe is really easy to make and you can use whatever citrus you prefer! The coconut flour absorbs the sugar-juice mixture making the cake very moist and tropical tasting!

Citrus Yogurt Cake (Gluten-Free)
Makes 1 9x5x3" loaf 

Ingredients: 
½ cup coconut flour 
½ cup millet flour 
½ cup sweet sorghum flour 
2 teaspoons baking powder 
½ teaspoon salt 
1 teaspoon xanthan gum 
1 cup vanilla yogurt 
1 cup sugar 
3 large eggs 
3 teaspoons citrus zest (grapefruit, Meyer lemon, blood orange, etc.) 
½ teaspoon vanilla extract 
1/3 cup milk 
1/2 cup canola oil 

Juice mixture: 
1 tablespoon sugar 
1/3 cup or more freshly squeezed citrus juice (grapefruit, Meyer lemon, blood orange, etc.) 

Glaze:
1 cup confectioners’ sugar 
2 tablespoons freshly squeezed citrus juice (grapefruit, Meyer lemon, blood orange, etc.)  

Directions: Preheat the oven to 350°F. Lightly grease a bread loaf pan with canola oil, set aside. In a large bowl, combine coconut, millet and sorghum flours, baking powder, salt and xanthan gum. Add the yogurt, sugar, eggs, citrus zest, vanilla, milk and canola oil. Mix well, making sure there are no lumps. Pour the batter into the bread loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for at least ten minutes in the pan. While you wait, microwave the 1/3 cup of leftover citrus juice and tablespoon of sugar in a bowl for 15 second intervals until the sugar dissolves. While the cake is still warm, pour the citrus-sugar mixture over the cake and allow it to soak in. It may not look like it will all soak in at first, but it will. Allow to cool. Make a glaze by combining the confectioners’ sugar with two tablespoons citrus juice. Mix well and pour over the cake (to make a thinner glaze, use less sugar).