This week Kristen shares a shockingly simple and delicious citrus cake from Yasmin Khan’s cookbook, Ripe Figs. The recipe comes together in one bowl and one step (two if you count the twirl of extra-tangy frosting). If you love cake that is bright, tender, and a complete stunner in every way, you'll want to try this. GET THE RECIPE ►► [ Ссылка ]

Hear more about this recipe from Yasmin herself on our podcast The Genius Recipe Tapes: [ Ссылка ]

Also featured in this video
Miyabi Birchwood Damascus Knife Collection: [ Ссылка ]
KitchenAid Artisan Series Tilt Head Stand Mixer, 5QT: [ Ссылка ]
Five Two Bamboo Double Sided Cutting Board: [ Ссылка ]
Five Two Silicone Spoon Set: [ Ссылка ]

PREP TIME: 30 minutes
COOK TIME: 1 hour
SERVES: 8

INGREDIENTS

For the cake
1 cup (225g) softened unsalted butter, plus more for the pans
1 ¾ cups (225g) all-purpose flour
1 cup (200g) granulated sugar
4 extra-large eggs, lightly beaten
3 ½ teaspoons baking powder
¾ teaspoons salt
1 teaspoon vanilla extract
¼ cups (55g) full-fat plain yogurt
2 tablespoons finely grated unwaxed orange zest
2 tablespoons orange juice

For the frosting
⅔ cups (80g) confectioners’ sugar
12 ounces (350g) full-fat cream cheese
¼ cups (55g) full-fat plain yogurt
1 tablespoon orange juice
2 tablespoons lemon juice
Orange and unwaxed lemon, to zest for garnish

Recipe adapted very slightly from Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus (‎ W. W. Norton & Company, May 2021).

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