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  • Writer's pictureKate

Improvising (cake)

I love sweets that are not too sweet, so when I saw a recipe for a greek style cake made with whole oranges, I was all in.

Mr. Double Up offered to go to the store to pick up the almond flour and cornmeal that I needed. Except that he brought me coconut flour and cornbread mix. So, I improvised, and this cake is still delicious. It is not for everyone - if you love marmalade, you will love this, but it has that bitter orange taste. I can't stop eating it (and convincing myself that because there is no frosting it is not really cake). I am not even sure I will get around to making the original recipe, I like this mash up so much!

My version:

  • 2 small whole oranges

  • 2/3 c butter (soft)

  • 1.4 c plain greek yogurt

  • 3/4 c brown sugar

  • 2 T honey

  • 3 large eggs (beaten)

  • 2 1/2 c self rising cornbread mix

  • a handful of blueberries

  1. Grease and line an 8" cake pan (I used my cast iron skillet).

  2. Place the oranges in a pan of water and bring to a boil; turn the heat down and simmer for 25 minutes, drain the water and set aside to cool. Using a stick blender, mix peels and all into a smooth pulp.

  3. Place the blended oranges, along with the rest of the cake ingredients into the bowl of a mixer and beat well for 3 minutes, adding the blueberries in the last 30 seconds.

  4. Pour the batter into the cake pan and bake for 10 minutes. Reduce heat to 300 and bake 40 minutes longer.

  5. Remove from the oven and cool on a wire rack. While still warm, drizzle with honey.

The original recipe is here

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