SANGRIA ORANGE TEA CAKE
Recipe courtesy of: Lindsay Weiss
1 ½ C FRESH STRAWBERRIES, finely chopped
1 ½ C + 1 T FLOUR, divided
2 t BAKING POWDER
½ t SALT
1 C 2% PLAIN GREEK YOGURT
1 C + 1 T SUGAR, divided
1 EGG
2 t ORANGE ZEST
½ t VANILLA
1/3 C CANOLA OIL
1/3 C FRESH SQUEEZED ORANGE JUICE
GLAZE
1 C POWDERED SUGAR
2 T RED WINE
Preheat oven to 350. Spray a loaf pan with non-stick cooking spray. Place the chopped strawberries in an even layer over several paper towels. Gently press an additional layer of paper towels over the top to help soak up extra moisture. Set aside.
Sift together 1 ½ cups flour, baking powder and salt in a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, egg, orange zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a small bowl, mix the strawberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the orange juice and remaining 1 tablespoon sugar in a small saucepan over medium heat until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before removing it from the pan and placing it on a cooling rack. Carefully move the cake to a sheet pan. While the cake is still warm. Use a toothpick to poke holes in the cake. Pour the orange-sugar mixture over the cake and allow it to soak in. Cool completely. Whisk glaze ingredients together, adding additional wine if necessary to reach the drizzling consistency. Pour the glaze over the cooled cake and let harden for at least 30 minutes. Cut into slices and serve. Garnish with oranges and strawberries if you like.
1 ½ C FRESH STRAWBERRIES, finely chopped
1 ½ C + 1 T FLOUR, divided
2 t BAKING POWDER
½ t SALT
1 C 2% PLAIN GREEK YOGURT
1 C + 1 T SUGAR, divided
1 EGG
2 t ORANGE ZEST
½ t VANILLA
1/3 C CANOLA OIL
1/3 C FRESH SQUEEZED ORANGE JUICE
GLAZE
1 C POWDERED SUGAR
2 T RED WINE
Preheat oven to 350. Spray a loaf pan with non-stick cooking spray. Place the chopped strawberries in an even layer over several paper towels. Gently press an additional layer of paper towels over the top to help soak up extra moisture. Set aside.
Sift together 1 ½ cups flour, baking powder and salt in a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, egg, orange zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a small bowl, mix the strawberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the orange juice and remaining 1 tablespoon sugar in a small saucepan over medium heat until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before removing it from the pan and placing it on a cooling rack. Carefully move the cake to a sheet pan. While the cake is still warm. Use a toothpick to poke holes in the cake. Pour the orange-sugar mixture over the cake and allow it to soak in. Cool completely. Whisk glaze ingredients together, adding additional wine if necessary to reach the drizzling consistency. Pour the glaze over the cooled cake and let harden for at least 30 minutes. Cut into slices and serve. Garnish with oranges and strawberries if you like.
