Orange Miso Snacking Cake

with Yogurt & Marmalade Glaze

60 MIN

$9.99 8 Servings

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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This delicious cake gets bright, rich flavor from orange zest, honey, and miso paste mixed into the buttery batter. We're finishing it with a tangy-sweet glaze of yogurt and orange marmalade, plus a garnish of almonds for welcome crunch.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

200 Cals (est.)

View Full Nutrition

fresh

ingredients

1 cup All-Purpose Flour
1 tsp Baking Powder
1 Navel Orange
2 Tbsps Orange Marmalade
3 Tbsps Sweet White Miso Paste
2 oz Salted Butter
1 Pasture-Raised Egg
¼ cup Buttermilk
5 Tbsps Light Brown Sugar
½ cup Plain Nonfat Greek Yogurt
2 Tbsps Sliced Roasted Almonds
4 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

1 Prepare the batter

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 350°F. Wash and dry the orange. Using a zester or the small side of a box grater, finely grate the orange. Halve the orange crosswise; squeeze 1 tablespoon of the juice into a medium bowl (you will have extra) and set aside. Place the butter in a large bowl; working in 30-second increments, microwave on high until melted (or melt in a pot on the stove, then transfer to a large bowl). Add the miso paste, sugar, honey (kneading before opening), orange zest, buttermilk, and egg. Whisk to thoroughly combine. Add the flour and baking powder. Stir until just combined.

2 Bake & cool the cake

Lightly grease a loaf pan. Transfer the batter to the pan and spread into an even layer. Bake 18 to 24 minutes, or until lightly browned and a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and let cool at least 20 minutes, or until cool enough to handle. Remove the cake from the pan; transfer to a work surface and continue to cool about 20 minutes, or until room temperature.

3 Make the glaze & serve your dish

Meanwhile, to the bowl of orange juice, add the orange marmalade, half the yogurt (you will have extra), and a pinch of salt; stir to combine. Refrigerate until ready to serve. Serve the cooled cake topped with the glaze and almonds. Enjoy!