Florida Citrus and Sea Salt Greek Yogurt Cake

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
6

Treat guests to a taste of this soft Greek yogurt cake that comes to life with Florida orange juice and a dash of sea salt. Its bright taste hits a high note with a sweet Florida orange juice glaze drizzle and fresh Florida orange segments.

Ingredients

For Cake:
1/4 cup Florida orange juice
1/2 cup Greek yogurt
3 eggs
1 cup sugar
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons orange zest, grated
1/3 cup vegetable oil
1 teaspoon sea salt, medium grain
6 Florida orange segments, if desired
1 Florida orange curl, if desired
1 mint sprig, if desired

For Glaze:
1/4 cup Florida orange juice
3/4 cup powdered sugar

Steps

  1. Preheat oven to 350° F.
  2. In a large bowl, combine orange juice, yogurt, eggs and sugar; mix until smooth. Add flour, baking powder and orange zest; mix just until combined. Add oil and mix until fully blended.
  3. Butter a 9-inch round cake pan; line the bottom with parchment paper. Pour cake batter into prepared pan. Lightly sprinkle sea salt on top of cake batter.
  4. Bake for 30 to 35 minutes, or until toothpick comes out clean. Let cake cool in pan for 8 minutes. Remove cake from pan and place on wire rack until completely cool.
  5. While cake is cooling, prepare glaze. Combine orange juice and powdered sugar until smooth; reserve. Place cake on serving plate; drizzle glaze over top of cake. Garnish with orange segments, orange curl and mint sprig, if desired.

More From FoodService Director

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

FSD Resources