Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups flour
  • 1/2 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 Tbsp blood orange zest
  • 6 Tbsp unsalted butter, at room temperature
  • 4 ounces almond paste, cubed
  • 1 large egg, at room temperature
  • 1 Tbsp Amaretto
  • 1/2 tsp pure almond extract
  • 1/4 cup plain fat-free yogurt, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature
  • 3 Tbsp fresh blood orange juice
  • 3 Tbsp sugar
  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 2 tsp blood orange zest
  • 2 Tbsp blood orange juice
  • 3/4 cup powdered sugar, sifted

Instruction

  • Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  • Place sugar and blood orange zest in a food processor and pulse for 1 minute. Beat butter, almond paste, and blood orange-sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg, Amaretto, and almond extract. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture.
  • Pour batter into prepared pan; smooth top with an offset spatula. Bake for 55 to 60 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
  • While cake is baking, prepare blood orange syrup. Combine blood orange juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove blood orange syrup from the heat.
  • Remove cake from oven and transfer to a wire rack; use a pastry brush to brush top of cake evenly with blood orange syrup. Let stand for 15 minutes, then carefully remove cake from pan and cool completely on wire rack.
  • For the glaze, whisk together melted butter, salt, blood orange zest, juice, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.