Orange Yogurt Cake
Ingredients
·
1 1/2 cups all-purpose flour
·
2 teaspoons baking powder
·
1/2 teaspoon kosher salt
·
1 cup Greek yogurt
·
1 cup granulated sugar
·
3 eggszest of two oranges
·
1 teaspoon vanilla extract
·
1/2 cup vegetable oil
·
1 cup confectioners' sugar
·
2-3 tablespoon freshly squeezed orange juice
·
1 blood orange
·
1/2 cup sugar
·
1/2 cup water
Instructions
- Preheat oven to 170C / 350F.
Grease and flour a 8.5 inch x 4 inch loaf pan and set aside.
- In a small bowl combine the
flour, baking powder, and salt. Whisk to combine.
- In the bowl of a standing
mixer fitted with the whisk attachment combine the yogurt, sugar, eggs,
orange zest, orange juice, and vanilla. Whisk to combine. With the mixer
on running on low, add in the dry ingredients into just combined. Then
pour the vegetable oil into the batter and mix until it's combined well.
- Pour batter into loaf pan
and bake in preheated oven for about 50 minutes, or until a toothpick
inserted into the center comes out clean.
- To make the candied orange
slices, wash and dry the orange thoroughly. Cut the orange in half
lengthwise, then use a sharp knife to make very thin slices of orange.
Poke out any seeds using a toothpick. Combine the sugar and water in a
medium saucepan over medium-high heat. Heat the mixture until the sugar
dissolves. Add the orange slices to the mixture so that they are in a
single layer, reduce the heat to medium-low and let simmer about 20
minutes, turning the slices at least once so both sides are candied.
Remove from the heat. Let air-dry on a cooling rack (place some paper
towels underneath the rack to catch the syrup drips) until ready to
garnish.
- When the cake is completely
cool, combine the confectioners' sugar and orange juice in a small bowl
and whisk to blend until smooth. Adjust the consistency as needed with
additional juice or confectioners' sugar. Drizzle the glaze over the top
of the cake and garnish with the candied orange slices. Let stand briefly
until the glaze sets. Slice and serve.
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