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Preparation time
30 minutes
Total time:
1 hour 40 minutes
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Ingredients
Citrus
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60 mL (1/4 cup) honey
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30 mL (2 tbsp.) sugar
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2 blood oranges, peeled with outer pith removed and sliced
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2 navel oranges, peeled with outer pith removed and sliced
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2 lemons, peeled with outer pith removed and sliced
Cake
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310 mL (1 1/4 cups) all purpose flour
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5 mL (1 tsp.) baking powder
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1 mL (1/4 tsp.) salt
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125 mL (1/2 cup) unsalted butter at room temperature
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3 eggs
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250 mL (1 cup) sugar
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60 mL (1/4 cup) honey
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125 mL (1/2 cup) 2% Greek vanilla yogurt
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Directions
- Preheat oven to 180°C (350°F).
- Grease a round 23-cm (9-in.) 1.5 L cake pan.
- Spread honey and sugar on bottom of pan. Place citrus slices next to each other over the honey mixture in a circle, covering the entire base of the cake pan and any empty spots in between citrus slices. Set aside.
- In a bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, beat butter to a cream using an electric mixer, and add eggs one at a time. Then add sugar, honey, and yogurt.
- Incorporate dry ingredients to wet ingredients little by little. Combine until mixture becomes smooth. Pour over citrus.
- Bake for 1 hour 5 minutes to 1 hour 10 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Turn over onto a serving dish and enjoy.
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