Knock, knock.

Knock, knock.

Who's there?

Banana.

Banana, who?

Knock, knock.

Who's there?

Banana.

Banana, who?

Knock, knock.

Who's there?

Banana.

Banana, who?

*are you sighing in exasperation yet?*

Knock, knock.

Who's there?

Orange.

Orange, who?

Orange you glad I didn't say, "banana?"

*giggles*

OK. Really.

Knock, knock.

Who's there?

ME!

I am back.

So far, 2014 has been a busy year, and I can't believe that I haven't yet shared anything on the blog. As always, so much has happened. So much good food has been consumed. So many recipes have been tried. But, as always, the first thing that gets plucked from my to-do list when things get hectic is blogging. Hopefully, this will bring me back to share for awhile. Let's celebrate. Let's celebrate with cake. Orange Yogurt Cake. Lately, I have been making my own yogurt, and this cake puts it to good use. It is dense and rich, yet bright with the flavor of citrus. Orange you glad I am back On My Plate?

Orange Yogurt Cake

(adapted from Cooking Light)

1 cup freshly squeezed orange juice

1/8 teaspoon crushed saffron threads

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

1 egg

1 egg white

1/4 cup plain yogurt

6 tablespoons olive oil

3 tablespoons orange marmalade

1 tablespoon Grand Marnier (orange-flavored liqueur)

Preheat oven to 350F.
In a small saucepan, bring orange juice to a simmer.
Remove from heat and stir in saffron; let stand 10 minutes.
Combine flour, baking powder, and salt; set aside.
Beat sugar, egg, and egg white with a mixer until thickened.
Add yogurt, beating well. 
Gradually add olive oil and orange juice mixture, beating until well blended.
Add half of the flour mixture to sugar mixture, beat until just blended.
Add remaining flour and combine.
Spoon batter into a 9-inch round cake pan that has been coated with cooking spray.
Bake at 350F for 40 minutes, or until a wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 5 minutes.
Remove from pan; cool completely on wire rack.
Combine marmalade and liqueur in a saucepan and bring to a simmer.
Remove from heat; strain through a fine sieve directly over the cake; discard solids.
Spread marmalade mixture evenly over the top of cake, allowing excess to drizzle down sides of cake.
Garnish with fresh fruit, mint, and grated orange rind. (Serves 12)