ORANGE GINGER YOGURT BUNDT CAKE
Provided by Nicoletta
Time 1h
Number Of Ingredients 11
Steps:
- In a medium bowl break eggs, add the sugar and beat them together until fluffy and creamy.
- Combine the oil little by little to the mixture, then continued to work the mixture until it is well blended. Now add the sifted flour, juice and orange zest, ginger zest, vanilla, yogurt, a pinch of salt and finally the sifted baking powder.
- Get a baking pan shaped like a donut, coat the pan with butter and flour so that it does not stick, pour the mixture and then bake at 180°C for about 40 minutes.
- Once cooked, take out of the oven, and let it cool on a rack.
- Dust with icing sugar and serve with some fruit and a cup of tea.
ORANGE-GINGER YOGURT CAKES
Greek yogurt, fresh ginger, and orange zest give Martha's mini Bundt version of kumajj, a traditional Saudi cake, its moist texture and bright flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 13
Steps:
- Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
- Preheat oven to 375 degrees. Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
- In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
- Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
- When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.
ORANGE-YOGURT CAKE
This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 35m
Yield Makes one 8-inch round cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
- Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.
MESKOUTA (MOROCCAN YOGURT CAKE)
Meskouta is a wonderfully moist Moroccan yogurt cake that is so easy to prepare. Feel free to switch up the citrus and use lime zest instead of lemon.
Provided by Ursula Ferrigno
Time 55m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Prepare a bundt pan or ring mold, greased with unsalted butter, and floured.
- Beat the egg whites in a large bowl until stiff.
- In a separate large bowl beat together the yogurt, oil, sugar and egg yolks with the rosemary and lemon zest. Stir in the vanilla, flour, baking powder and salt. Beat until smooth.
- Fold in the egg whites carefully and incorporate evenly.
- Pour the batter into the prepared bundt pan and bake in the preheated oven for 35 minutes.
- Remove from the oven and allow the cake to cool in the pan before inverting onto a wire cooling rack. Let cool completely.
- When completely cool, sift the confectioners' sugar on top and serve.
ORANGE YOGURT CAKE
This is a very moist, very sweet cake. I like it a lot with coffee. UPDATE: I have corrected the recipe, and the batter now contains 1 cup of sugar. Thanks to Cookgirl for catching my mistake, and my apologies to anyone who might have been inconvenienced. :o
Provided by Aunt Cookie
Categories Dessert
Time 1h15m
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
- Combine the dry ingredients (the first five listed).
- Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
- Add yogurt, juice, and dry ingredients to the egg mixture gradually.
- Bake for 45 minutes, until the cake is firm and golden.
- Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
- Lower heat and simmer for 10 minutes.
- Allow to cool, and remove the cinnamon stick and orange peel.
- Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring!
- I think this cake tastes best when it's completely cooled, so try to wait a while before eating.
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