Tuesday, December 29, 2009
Sure, this takes a little time but you've just spent the past two months running around and working in the kitchen and planning with paper and pen for EVERYONE BUT YOURSELF. Make this for YOU. You deseve something not only absolutely delicious but beautiful all at the same time. Share it if you must - but keep most of it for yourself!☺After all, you've just made a resolution to lose weight next year, right? This cake will help you keep on goal.
Blood oranges are used three ways in this dessert: syrup made with fresh juice is brushed onto the cake's layers; chopped sections are tossed with mint as a filling; and whole sections garnish the top of the cake. You can make the layers ahead and keep them frozen for up to 2 months. Thaw at room temperature and then assemble. This cake is best served within 2 hours of assembling.
4 large eggs
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup granulated sugar
1 cup all-purpose flour, sifted
1 (16-ounce) carton plain yogurt
2 tablespoons honey
1/2 teaspoon vanilla extract
1/3 cup whipping cream
1/4 cup sifted powdered sugar
5 cups blood orange sections (about 3 blood oranges)
2 tablespoons chopped fresh mint
1 cup blood orange juice (about 2 blood oranges)
1/4 cup granulated sugar
Mint sprigs (optional)
Preheat oven to 375°.
To prepare cake, coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
Combine eggs, 1/4 teaspoon vanilla, and salt in a large bowl, and beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup granulated sugar, beating until egg mixture is thick and pale (about 3 minutes). Gently fold flour into egg mixture, 1/4 cup at a time. Spoon batter into prepared pan.
Bake at 375° for 20 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare filling, place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
Spoon yogurt cheese into a large bowl; discard liquid. Add honey and 1/2 teaspoon vanilla to yogurt, stirring well with a whisk.
Combine cream and powdered sugar in a medium bowl, and beat with a mixer at high speed until soft peaks form. Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture. Cover and chill 15 minutes.
Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes. Reserve half of the sections; roughly chop remaining sections. Combine chopped orange sections and chopped mint. Cover and chill.
To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat; simmer until reduced to 1/4 cup (about 15 minutes). Remove from heat; cool.
Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Brush with 2 tablespoons syrup. Spread with half of yogurt mixture, leaving a 1/4-inch border. Sprinkle chopped blood orange mixture.