Ground cloves add a warm, spicy note to this cake, while oranges and Greek yogurt lend a pleasing tang. Not overly sweet, the cake is just right for breakfast, afternoon tea and, of course, dessert. When peeling the oranges, be sure to remove the white pith, which is bitter.
Special Diets:
Ingredients
Method
Preheat the oven to 350°F.
Butter and flour a 9-inch round cake pan; tap out excess flour.
Zest oranges; set zest aside.
Cut a thin slice off both ends of orange.
Following the curve of the fruit, cut away peel and white pith.
Working over a bowl, cut along each side of the membranes to release segments, letting segments fall into the bowl.
Repeat with remaining orange.
In a medium bowl, whisk together flours, baking powder, baking soda, cloves and salt. Set aside.
In a large bowl, combine sugar, 2 tablespoons orange zest and lemon zest and rub together with your fingers.
Stir in honey, eggs and vanilla.
Stir well to combine.
Slowly pour in oil and stir to combine, then stir in yogurt.
Stir in flour mixture in small batches; do not overmix.
Batter will be quite thick.
Spread batter evenly in the prepared pan.
Drain orange segments and arrange in a circular pattern on top of the batter, pressing down slightly.
Bake until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
Cool on a wire rack for 5 minutes.
Remove cake from the pan and cool completely on the rack.
Wrapped tightly, cake will keep for up to 3 days at room temperature.
Nutritional Info
Serving Size
1 slice
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.