Mandarin Orange Yogurt Cake

I almost hate to interrupt the gob-fest... :-)

I got stuff out of storage today, including my non-guilty-splurge Nordic Ware Platinum Collection Petits Fours Pan (said with nose in the air), which I actually purchased forever ago with a gift card from Elizabeth. I've only used it two or three times, and it was kind of problematic, but with boredom comes renewed motivation to master things. I guess.

Anyway. This is yummy.


Mandarin Orange Yogurt Cake
(adapted from http://smittenkitchen.com/2007/01/cake-paradisi/) (I halved the recipe to fill 20 wells in the pan; if you double what I've written, it'll fill a standard loaf, according to smitten kitchen)

3/4 cup flour

1 tsp. baking powder

1/4 tsp. salt

6 oz. lowfat vanilla yogurt

1/2 cup sugar

1 1/2 eggs (yeah, I had to beat an egg and dump half.)

1 tsp. mandarin orange zest

1/4 cup olive oil

1/3 cup mandarin orange juice

Glaze:

1 cup confectioner's sugar

1 tbsp. mandarin orange juice

1 tbsp. lemon juice

Combine the dry ingredients in a bowl. Whisk together the wet ingredients (except the orange juice!), then gently whisk in the dry ingredients. Pour into shortening-ed and floured pan(s). Bake at 350; 20 minutes for the petits fours, and 50ish minutes for the loaf.

Let cake rest in pan for 10 minutes, then pour juice over cake. Let sit another 10 minutes, then unmold. (For petits fours: let rest for a minute or two, then unmold. Pour a scant half teaspoon juice onto each cake; let cool.)

Make the glaze and drizzle over cake(s).