Sicilian Lemon-Orange Cake

I've been craving cake! 

Since I don't bake a lot, I was determined to find a recipe using lemons and oranges, and actually follow it. Well, I found one. . .but made many changes along the way. Here's my version. However, Be Warned: This turned out SO well, if you make it, you'll crave it and have to make it often 😉

In a medium bowl, whisk together:

1-3/4c unbleached all purpose flour

1T non-aluminum baking powder

3/4t salt

In a food processor chop-grind 300g* whole citrus fruit (cut in small pieces) with center membrane, stem and blossom ends, and seeds removed:

*2 mandarin oranges + 1 thin-skinned** lemon

**these are more round in shape and smooth skinned

Add the processed fruit and peel to these ingredients in a big bowl:

1-1/4c sugar

3 lg. pasture raised eggs

1/3c single source EVOO

1/3c whole milk plain Greek yogurt

Bake in a preheated 350° oven for 50 minutes. Test for doneness. Mine was looking good at this point. I shut off the oven, opened the door just a bit and left it in the hot oven another 5 minutes. Allow the cake to cool at room temperature a half hour on a cooling rack.

Meanwhile, make a fruit juice glaze for the cake:

powdered sugar
zest and juice of 1 lemon

Stir the juice and enough sugar together so the glaze thickens to syrup consistency. Drizzle over the cooled cake then chill in the refrigerator to set the glaze before serving. . .Lin