Orange & Almond Yoghurt Cake

6 Oct

This is the first weekend that has finally felt like Spring. It’s only taken a month for the warmth to kick in but its here now, so I’ll have to stop whinging about the crap weather. We had a couple of friends over for beers and pizza to celebrate the longer hours of daylight and busk a little in the evening warmth.

The cat has also been enjoying the sunshine, and without her archnemesis (aka the stray) around anymore to cramp her style, she’s been in and out all day roaming the garden and rolling in the warm grass.

I had to make a cake for the gang and as Navel oranges are in season at the moment, I made an orange cake. This recipe is nice and moist and the flavour of the oranges came out quite nicely, if I say so myself…

My cake and cookie cravings have been off the charts as of late… so in order to “make my cake and eat it too,” I used wholemeal flour instead of plain flour in this recipe, just to make myself feel a little healthier. (*_*)

This receipe is from Martha Stewart’s website (I used wholemeal plain flour instead of plain flour in this recipe)

Ingredients:

  • 170g unsalted butter, room temperature
  • 1 2/3 cups sugar
  • 6 wide strips orange zest, plus 1 tablespoon finely grated zest
  • 3/4 cup semolina flour
  • 3/4 cup plain flour
  • 1/2 cup almond meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs plus 1 large egg yolk
  • 1 teaspoon pure orange essence
  • 1 cup Greek yogurt (full-fat), plus more for serving
Method:
  1. Preheat oven to 170°C.
  2. Oil a 9-inch round cake pan and line with parchment paper; butter paper.
  3. In a small saucepan, combine 2/3 cup sugar, water, and orange-zest strips. Bring to a simmer over medium-high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.
4. In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt.
5. In another large bowl, using an electric mixer, beat butter and remaining sugar until light and creamy.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in vanilla.
8. With mixer on low, alternate beating in the flour mixture and yogurt, beginning and ending with flour mixture.
9. Transfer batter to prepared pan and smooth the batter out with a palette knife.
10. Bake until cake is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate.
11. Using a skewer, poke shallow holes (about 15) into top of cake.
12. Pour half the syrup over cake; garnish with orange-zest strips from syrup.
13. Let cool completely. Serve with cream and remaining syrup.

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