Rich Tuscan Citrus Notes


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Sometimes we crave sweets and specially during fasting hours of Ramadan, yet it’s never a chocolatey craving but rather a light velvety tast that would hit the taste right with an addition of a cup of tea or coffee. This creation is always a hit with the elders of the family as well as the young ones using their favorite fruits for the compote

1/2 Cup Sugar

6 Tbsp. Olive Oil

2 Eggs

1Tbsp. Grated Orange Rind

1 1/2 Tsp. Grated Lemon Rind

1/2 Tsp. Vanilla Extract

1 x 200 g Plain Low-Fat Yogurt

1 ½ Cups Flour

3/4 Tsp. Baking Soda

1/4 Tsp. Baking powder

1/4 Tsp. salt


1 Large Red Orange

2 Lemons

2 Tbsp. Fresh Lemon Juice

2 Tbsp. Honey

1 Tbsp. Brown Sugar

Sprinkle Cinnamon and Nutmeg

Preheat oven to 200°.

For this cake you have to mix sugar and oil in a large bowl; beating it with a mixer at high speed for 2 minutes or until well blended then you start adding the eggs one at a time, beating it very well. Add orange and lemon zest along with vanilla, and yogurt; mixing until combined.

Put the flour into dry measuring cups; combine them with baking soda, baking powder, and salt. Add flour mixture to oil mixture; whisk it until combined. Pour batter into a Bundt cake pan (open in the middle) coated with oil and dusted with flour. Bake at 200° for 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool cake before flipping it on a serving plate ready for the compote.

To prepare compote, peel and section oranges and lemons over a medium bowl, reserving juices; place sections in another bowl. Combine reserved juices and extra lemon juice in a small saucepan; bring to a boil. Stir in honey and spices; reduce heat, and simmer for a few minutes. Pour over fruit sections and serve over the cake.

Serve with a side of vanilla ice cream or a cup of your favorite hot beverage of choice.


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