Do you ever feel like everything is moving in hyper speed?
I'm having a hard time believing that it's 2015 already. Like, can somebody please teach me how to stop writing 2014 on every. single. assignment. that my glittery One Direction pens touch? Forging the number 4 into a 5 makes for an absolute atrocity and my obsessive compulsive ways have been tested beyond their limits lately. To any of my classmates or teachers reading this, I apologize in advance for any sporadic outbursts featuring some, errrr, colorful language.
Looseleaf-induced drama aside, my life seems to be in a state of eternal fast forward as of late. The holidays came and went in virtually no time, leaving me with a feeling of constant exhaustion and general delusion that I can only describe as a holiday hangover. My symptoms are near identical to the hell that is the morning after getting a little too... turnt, for lack of another word. (Minus all of the drunk text regret, thank GOD.)
A few weeks back, Chobani contacted me to take part in their #MadeWithChobani campaign and create an extra special recipe using their signature greek yogurt as a key ingredient. Given that I've been in desperate need of a lazy Sunday brunch and am a definite advocate for kicking a hangover with extra alcohol, I decided to cure my ailments with a mimosa cake. (Disclaimer: they also wanted something relatively healthy, but I'm a firm believer that: 1, cake is good for the soul and 2, calories don't count when you're curing a hangover. Duh!)
This one-layer boozy citrus situation was inspired by this satsuma yogurt cake, a lesser-known gem from when I first started blogging. (Fun story: I've eaten that whole cake in one sitting on two separate occasions; it's that addictive.) I adapted that recipe to create a blood-orange scented cake made with Chobani's plain greek yogurt, topped it with a surprisingly light and airy champagne whipped cream, and then went all science-y and made blood orange "caviar" because champagne and caviar and honestly, who doesn't love a little extra drama.
- I've always been enamored by the general drama of blood oranges, so I decided to replace traditional orange orange juice with the juice of some freshly-squeezed blood oranges. They're so delicious and perfectly ripe around this time of the year, so I recommend you use them. If you're not into them, no worries, you can always use traditional navel oranges.
- Please don't forget to add the vegetable oil at the end of the batter-making process. I did that on two separate occasions. *facepalm*
Blood Orange Scented Yogurt Cake
- 1 cup sugar
- 3/4 cup Chobani plain greek yogurt
- 4 small blood oranges, zested
- 3 large eggs
- 1 tsp. vanilla paste or extract
- 1 cup all purpose flour
- 1/2 cup cake flour
- 2 tsp. baking powder
- 1/4 tsp. fine salt
- 1/3 cup vegetable oil
- 1/4 cup freshly-squeezed blood orange juice
- 2 tablespoons sugar
Preheat oven to 350° F. Line a 9" round cake pan with parchment and lightly grease and flour.
In a medium-sized bowl, whisk together the sugar, greek yogurt, and orange zest until smooth and fragrant. Stir in the eggs and vanilla. Sift in the flours, baking powder, and salt and mix until just fully combined. Finally, stir in the the vegetable oil. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
While the cake is cooling, combine the blood orange juice and sugar in a small saucepan. Over medium heat, cook until the mixture thickens and forms a syrup, about 5-10 minutes. Immediately pour and brush over the top of the cake.
Champagne Whipped Cream
- 1 cup heavy cream, chilled
- 1/4 cup champagne
- 1/4 cup confectioners' sugar
In the bowl of a stand mixer fitted with the whisk attachment, the cream, champagne, and sugar until soft peaks form. Spoon onto the top of the cake and top with blood orange caviar.
Blood Orange Caviar
(adapted and inspired by Sprinkle Bakes)
- 2-3 cups vegetable oil
- 2 1/4 oz. packets of powdered gelatin
- 3 tablespoons cold water
- 3 oz. blood orange juice
- 1/4 cup coarse salt for ice bath
- a small squeeze bottle
Refrigerate the vegetable oil for at least 24 hours. The oil must be very cold to properly set up the gelatin for the caviar. When you're ready to make the caviar, fill a bowl with ice, cold water, and the salt to create an ice bath. Place the bowl of cold vegetable oil in the middle of the ice bath.
Mix together the gelatin and cold water until no lumps are left. Set aside.
On a stovetop over a medium-low flame, heat the orange juice until warm to the touch. (You can also do this in the microwave.) Once warm, whisk the juice into the gelatin mixture and stir until the gelatin is melted and the mixture is smooth. Transfer this liquid into your squeeze bottle and let come to room temperature.
Using the squeeze bottle, drop the orange gelatin liquid into the oil until balls forms. They will eventually sink to the bottom. Repeat the process until you have enough, then scoop them out of the oil and drain through a mesh sieve. Use immediately on top of the whipped ream or store refrigerated with excess oil for up to 10 days.