Orange and Saffron Yogurt Loaf
MAKES 1 Loaf
½ cup plus 2 tablespoons plain whole yogurt
1 cup 2 tablespoon sugar
2 teaspoon saffron strands
2 large eggs
½ cup vegetable oil
Finely grated zest of one lemon
Juice of one lemon
Finely grated zest of one orange
Juice of one orange
1 vanilla bean, split and scraped
1 cup 2 tablespoon all purpose fl our
2 ¼ teaspoons baking powder
Preheat the oven to 350ºF.
Butter the inside of a 9 x 5 by 3 inch loaf
Finely grate the zest of the oranges. Juice 1 of the orange and
In a large bowl, whisk together the yogurt, sugar, saffron
and eggs. Add the vegetable oil, lemon zest, lemon juice, orange zest
and orange juice and vanilla bean seeds.
Add the flour and baking
powder whisking until just combined. Do not over mix.
Pour the batter into prepared pan. Bake until a knife inserted into the
center of the cake comes out clean, 30 to 40 minutes. The cake will be
dark golden on top and should pull away just a bit from the sides of
the pan. If the crust begin to darken too much, cover the cake with a
piece of aluminum foil. Cool in the pan on a wire rack for 10 minutes.
Invert the cake onto a wire rack, remove the pan and cool completely.