Spiced Orange Cake With Greek Yogurt Whip

GLAZED ORANGES

Directions

1. Cut the oranges into slices. Repeat with the remaining oranges.
2. With a sharp knife cut a thin slice off the ends of each orange. Then cut the rind off the orange all the way around, using downward cutting motions.
3. After you have cut away all the rind and white pith from the oranges, cut them into 1/4-inch slices and flick out any seeds.
4. Place the orange slices in a large, shallow glass baking dish, sprinkle with the orange liqueur or concentrated orange juice.
5. In a small saucepan, combine the sugar, water, and vanilla extract.
6. Bring to a boil over high heat and boil for 1 minute. Let cool, then pour the syrup over the sliced oranges.
7. Cover the oranges with plastic wrap and let them marinate, refrigerated for at least 30 minutes or up to 1 day.

GREEK YOGURT WHIP

Directions

1. Place the cream and granulated sugar in a medium bowl, whip with a whisk until peaked.
2. Slowly fold in the Greek yogurt, orange zest, and chopped rosemary.
3. Refrigerate until ready to serve with the cake.

SPICED ORANGE CAKE

Directions

1. Preheat oven to 350°F.
2. Prepare a 12 cup Bundt cake pan (pan spray and flour) and set aside.
3. In the bowl of a standing mixer or other large mixing bowl, combine the cake mix, spices, orange zest, juice, eggs, oil, and vanilla extract. With a paddle attachment (or whisk if doing by hand) mix on medium speed until well combined, scraping down the sides of the bowl as needed with a spatula.
4. Pour batter into prepared pan and bake for 35 - 40 minutes, or until a wooden pick/ cake tester inserted in the center of the cake comes out clean.
5. Cool in pan for 10 minutes. Then turn cake out onto a rack to cool thoroughly. Store cake covered, at room temperature.
6. Serve slices of cake topped with Glazed Oranges and dollops of Greek Yogurt Whip.