This lovely little loaf cake is the perfect (not too) sweet treat. The crumb is delectably moist thanks to the addition of almond flour, olive oil, Greek yoghurt, and a splash of freshly squeezed blood orange juice. I added a passion and orange glaze to amp up the fruity flavour of the cake and then smothered it with a mascarpone cream and drizzled over the remaining glaze. I recommend serving up a thick slice with pot of hibiscus tea whilst sitting outside and enjoying the floral scents of spring. And be warned, this cake comes with a high likelihood of needing a second (or third) slice.
The inspiration for this cake came with the delivery of fresh produce from one of my favourite local suppliers, Babylonstoren. It was one of those days where the weather was finally warming up and the sweet smell of jasmine from my neighbour’s garden announced that Spring had arrived. I excitedly opened the Babylonstoren box (yes I am one of those people who gets genuinely excited for good food) to find beautifully packaged fresh produce including my favourite full cream yoghurt and a box of seasonal blood oranges. Let me just say these blood oranges were out of this world – I couldn’t help but immediately slice one of the blushing beauties into wedges and indulge in the sweet juiciness. I had a moment devouring the whole orange in a manner of minutes, with rose coloured nectar dripping down to my elbows. Cue the inspiration – I had to make something as an ode to these beauties, maybe a citrus cake?
I wasn’t done yet though, I had to have a little taste of the beautiful thick Greek-style yoghurt. I cracked open the glass jar and served up several big spoonful’s of the creamy bliss. I grabbed a fresh granadilla from the fruit bowl on the counter and scooped the golden pulp over the yoghurt and finished it off with a drizzle of honey. I really believe that fresh fruit, good quality Greek-style yoghurt and a drizzle of honey are one of life’s simple luxury indulgences.
Now I found myself inspired by spring and the flavours of granadilla, yoghurt, and blood orange, and I wanted a recipe to utilise all three. After scrolling through Pinterest for some ideas, I ended up finding inspiration in a mascarpone topped granadilla yoghurt loaf, but also in a Spanish orange and almond tea cake. I decided to create a combination of the two and voila! A glorious passion and blood orange almond loaf cake with a flavourful moist crumb and fresh fruity glaze. I was toying with the idea of a tangy citrus cream cheese frosting, however decided on the simplicity of swirls of mascarpone instead – and was very happy with the result. The mascarpone adds the perfect balance of cream and slight tang without adding additional sweetness – the result is a perfectly balanced mouthful without being overly sweet. Drizzled with passion glaze and jewelled with fresh blood orange segments, this cake was the perfect blend of these beautiful fresh products that mirrored the surrounding air of spring perfectly.
**** A note on golden caster sugar:
Caster sugar as its known in South Africa and the UK is a fine granulated sugar, the US equivalent of superfine sugar.
I often run out of my small pantry supply and as an alternative briefly whizz up some normal sugar in my Nutribullet for a few seconds until the sugar crystals are smaller but not yet powder. Yes all the granules may not be PERFECTLY uniform in size, but for most recipes this makes a negligible difference.
For golden caster sugar, I simply use stock standard light brown sugar and whizz it for about 10-15 seconds. Alternatively, for SA locals, you can order online from your trusty Faithful to Nature here: https://www.faithful-to-nature.co.za/natura-golden-caster-sugar
