Dorie Greenspan’s Mediterranean Yogurt Cake

Step 1

1 Preheat the oven to 350 degrees

Step 2

2 Generously grease an 8 1/2-by-4 1/2-inch loaf pan with the butter

Step 3

3 Put the sugar in a mixing bowl

Step 4

4 Use a Microplane zester to grate the zest from the clementines directly over the sugar, then use your clean fingers to rub the zest into the sugar until the sugar is aromatic and moist

Step 5

5 Use a sharp knife to peel the fruit, removing all the white pith

Step 6

6 Cut between the membranes to release the fruit segments; place them between sheets of paper towels to blot-dry while you make the batter

Step 7

7 Whisk together the flour, baking powder and salt in a separate bowl

Step 8

8 Whisk the yogurt into the zest and sugar, then energetically beat in the eggs one at a time to form a smooth mixture

Step 9

9 Whisk in the vanilla extract and the orange oil or extract, if using

Step 10

10 Add the flour mixture to the yogurt mixture, whisking less vigorously than before

Step 11

11 Once there's no trace of dry ingredients, switch to a flexible spatula and stir in the oil; do that in a few additions

Step 12

12 You should have a smooth, shiny batter; pour it into the loaf pan, making sure to get it into the corners, and smooth the top

Step 13

13 Scatter the clementine segments over the surface

Step 14

14 Bake (middle rack) for 50 to 60 minutes or until the cake is golden brown and starts to pull away from the sides of the pan and a tester inserted deep into the center of the cake comes out clean

Step 15

15 Transfer the cake to a wire rack to cool for 5 minutes, then invert it to dislodge it from the pan

Step 16

16 Turn the cake right side up on the rack; cool to room temperature

Step 17

17 If you'd like to glaze the cake, warm the honey very briefly in a microwave on LOW, just to liquefy it, then brush it over the top of the cake

Step 18

18 Let it sit at room temperature