Orange Yogurt With Almonds Food

ORANGE YOGURT

Steps:

• Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
• Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve.

ORANGE ALMOND AND YOGHURT LOAF

Steps:

• Preheat the oven to 175 C, 10 mins before baking. Grease a 9 inch loaf tin, with butter and dust with flour.
• Using a handheld electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter, orange zest and sugar until the mixture is soft and fluffy. Add the eggs one at a time, whisking well after each addition. Scrape down the sides of the bowl, every now and then to ensure the eggs and butter are properly mixed in.
• In a separate bowl, mix together the flour, ground almonds, baking powder and salt. Tip the dry ingredients into the creamed mixture in two batches and whisk together on a low speed until just incorporated, then mix in the yoghurt and vanilla essence.
• Pour the batter into the prepared loaf tin and sprinkle the flaked almonds on top. Place in the oven and bake for 50-60 mins (refer notes) or until the sponge is firm on top and a skewer inserted into the centre of the cake comes out clean.
• Remove from the oven and allow the loaf to cool, a little before turning it out of the tin on to a wire rack to cool completely for serving.

ALMOND-AND-ORANGE YOGURT CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch round cake pan and line with parchment paper; butter paper. 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.
• In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and remaining sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixture and yogurt, beginning and ending with flour mixture.
• Transfer batter to prepared pan; 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. Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely. Serve with yogurt and remaining syrup.

ALMOND-VANILLA YOGURT PARFAITS

Steps:

• In a large bowl, mix yogurt and pudding mix until well blended; gently stir in almond butter to swirl. Layer 1/2 cup yogurt mixture and 2 tablespoons granola in each of four parfait glasses. Repeat layers. If desired, sprinkle with almonds. Serve immediately.