Orange & Greek Yogurt Cake

• servings: 8 Slices

Ingredients

Cooking spray (my preference is olive oil spray, but use whatever you have

2 large eggs

1 cup [227 g] full-fat plain Greek yogurt, plus additional for serving

½ cup [120 ml] extra-virgin olive oil

Finely grated zest and juice from 1 large orange, plus an additional orange, peeled and sliced, for serving

1 tablespoon vanilla extract

⅔ cup [133 g] granulated sugar

2 teaspoons baking powder

½ teaspoon kosher salt

1 cup [125 g] all-purpose flour

1 cup [140 g] whole-wheat flour

Directions

Preheat your oven to 350°F [175°C].

Coat a 9-by-5-inch [23-by-12-cm] loaf pan with cooking spray.

Place the eggs in a large bowl and whisk well to combine. Add the yogurt, olive oil, orange zest and orange juice, vanilla, sugar, baking powder, and salt and whisk incredibly well until everything is well incorporated. Stir in the flours. Transfer the batter to the prepared loaf pan and use a spoon to spread the batter so that it's in an even layer.

Bake until firm to the touch and a toothpick tests clean, about 55 minutes.

Let the loaf cool to room temperature, then remove it from its pan. Cut into 8 even slices and serve each with a dollop of yogurt and some sliced oranges. Or skip those toppings and just serve the slices plain.

Notes

From: ‘Simply Julia’ by Julia Turshen