• Line a loaf tin with a baking sheet and set aside. NOTE: For this recipe, I used my Classic Loaf Mold on the top of a Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 320F/160C.

BLOOD ORANGE EGG YOLK CAKE PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
  5.29 oz butter
• In a mixing bowl, beat the egg yolks together with the granulated sugar for 1 minute on medium high speed, or until light and fluffy. Then whisk in the yogurt, blood orange zest and juice with the vanilla bean paste and cooled melted butter. Fold the all-purpose flour and baking powder. Mix until just combined. NOTE: Do not over mix.
  5 egg yolks, 5.29 oz granulated sugar, 4 oz yogurt, 1 blood orange zest, 2.12 oz Blood Orange juice, 1 tsp vanilla bean paste, 7.06 oz all-purpose flour, 1 tsp baking powder
  
• Pour the batter into your prepared loaf tin and use your spatula to flatten the edges around. Then, coat the tip of your spatula with vegetable oil and dip it into the center of your batter to form a line (lengthwise). This will create a beautiful line on your baked cake.
  

BAKE!

• Bake for 40 minutes at 320F/160C. (Every oven heats differently, monitor your Cake from 35 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.
  
• Once your Blood Orange Egg Yolk Cake is out of the oven, let it cool down for 20 minutes. Then flip it over and wrap it in cling film while it is still warm. NOTE: This will keep it moist! Enjoy & Bon Appétit!