Orange yogurt cake
The orange
yogurt cake (or orange yogurt bread) is so mellow with a cup of Greek yogurt
and a delicious orange syrup poured over the hot cake.
INGREDIENTS
FOR THE
CAKE:
- 3 large eggs
- 1-1/2 cups flour
- ½ tsp kosher salt
- 1-1/3 cups sugar, divided
- ½ cup canola oil
- ½ tsp vanilla extract
- 2 tsp baking powder
- 1 cup plain whole-milk yogurt
- ⅓ cup fresh-squeezed orange juice
- Shortening, for greasing*
- 3 tsp grated orange zest (about 2 oranges), divided
FOR THE
GLAZE:
- 2 Tbsp fresh-squeezed orange juice
- 1 tsp orange zest
- 1 cup confectioner's sugar
INSTRUCTIONS
First, Preheat
the oven to 350 degrees.
Then, Grease
the bread pan with the vegetable fat, line the bottom of the parchment paper
with parchment paper, then grease the parchment paper. Flour the whole pan.
In a medium
bowl, sift together flour, baking powder and salt.
In large
bowl, mix yogurt, 1 cup sugar, eggs, 2 tbsp. Orange peel tea and vanilla.
Whisk dry
ingredients into moist ingredients and add canola oil, whisking until fully
incorporated.
Pour the
batter into the prepared baking pan and bake for 50 minutes or until a
toothpick inserted in the center comes out clean.
Meanwhile,
in a small saucepan over medium heat, cook remaining ⅓ cups of sugar and orange
juice until the sugar is dissolved and the mixture is clear.
Once the
cake is cooked, let it cool for 5 minutes. Then, pass a butter knife on the
sides to detach it. Turn it on a rack placed over a plate dish. Straighten up.
Drill holes
in the top with a thin skewer. Pour the sugar / orange juice mixture on top,
making sure that infiltrations slip into the holes. If a part starts to form
down, you can spread it on the sides of the cake to make sure the cake has a
nice layer all around.
Just before
serving, mix the icing sugar, 2 tablespoons orange juice and the remaining
orange peel in a medium bowl. Sprinkle the cake.
Happy
Cooking Time.
