Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
French Orange Yogurt Cake
Delicious orange cake which turned out so moist and tender. The cake stays moist for a long time because of yogurt and the syrup.
No ratings yet
Print
Pin
Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
10
servings
Calories:
307
kcal
Ingredients
▢
1½
cup
All Purpose Flour / Maida
(180 grams)
▢
1
cup
Sugar
(200 grams)
▢
2
tsp
Baking Powder
▢
¼
tsp
Salt
▢
3
large
Eggs
▢
½
cup
Oil
(120 ml)
▢
½
cup
Yogurt / Curd
(120 ml)
▢
1
tsp
Vanilla Extract
▢
1
tsp
Orange Zest
FOR SYRUP
▢
¼
cup
Honey
▢
1
Orange
Instructions
▢
Preheat oven to 180 degree C. Line a standard loaf pan or two small loaf pan with parchment paper. Set aside.
▢
Take eggs, yogurt, sugar, oil, vanilla and orange zest in a bowl. Whisk well and set aside.
▢
Take flour, baking powder, salt in another bowl and mix well.
▢
Add the wet ingredients into the dry and fold gently.
▢
Now spoon this into the prepared loaf pan and spread evenly.
▢
Pop it into the oven and bake for 35 to 40 mins. It will vary depending on the size of loaf pan. Check notes.
▢
Remove it from oven and cool for 5 mins.
▢
Now mix together honey, juice from one orange in a bowl. Brush this syrup all over the cake.
▢
Pour the extra syrup over the cake so it can absorb the syrup.
▢
Leave the cake to cool completely.
▢
Now remove from pan, slice and serve.
Notes
TIPS & TRICKS
Use one whole orange for this recipe. Use the zest of the orange in the cake. Juice of the orange in the glaze.
Never over mix the batter, else it may turn hard.
You can sieve all the dry ingredients for more lighter cake.
Use melted butter instead of oil if you want too.
Instead of orange , you can use lemon as well.
Use plain unflavoured and unsweetened yogurt.
If you don't have yogurt, you could use sour cream as well.
HOW TO ZEST ORANGE
Take a fine grater or a zester.
Use firm orange.
Wash the orange really well and dry with a towel.
Now gently zest the orange. Grate only the orange part, never grate the white part.
White part will be very bitter, so never use them.
Now your orange zest is ready.
One large size orange gives you around 1 tsp of orange zest.
BAKING TIME
I used two small loaf pans to bake this cake. It took me 35 to 40 mins.
If you use standard sized loaf pan, then it may take around 45 to 55 mins.
STORAGE SUGGESTIONS
The cake stays good for upto a week in fridge in an air tight container.
You can store the cake at room temp for upto 2 days.
Nutrition
Serving:
1
servings
|
Calories:
307
kcal
|
Carbohydrates:
44
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
57
mg
|
Sodium:
171
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
123
IU
|
Vitamin C:
7
mg
|
Calcium:
79
mg
|
Iron:
1
mg
Tried this recipe?
Mention
@yummytummyaarthi
or tag
#yummytummyaarthi
!
Join us on Facebook
Follow us on Facebook
Share by Email
Share on Facebook