While the cake bakes, make the honey syrup by combining honey, sugar, blood orange juice and salt in a small saucepan. Ingredients. Peel off the lining paper. Spoon syrup over orange yogurt loaf cake and serve with slices of citrus. 200g Greek-style yoghurt. Cake. Add the lemon juice and cool. Once the syrup has absorbed and the cake … Cream the butter and brown sugar until fluffy. Step 5. In a separate bowl, whisk together sugar, oil, orange zest, yogurt and eggs. Make sure the ingredients are well blended and creamy. Once mixed well, place it in the refrigerator. Mine is Gateau au yaourt, a light, moist and endlessly adaptable French cake.My French neighbor, Mrs. Midi, taught me how to make this cake. Sift together semolina, flour and bi-carb soda and fold through the … Orange Semolina Yogurt Cake with Orange Syrup. A pinch of baking powder. Ingredients. Pour hot syrup over cooled cake. ½ teaspoon baking soda. Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan. Zest of two oranges. The cake will keep in the … Orange Yogurt Cake-a light, moist and endlessly adaptable French cake. Spoon the mixture into the prepared cake tin and spread evenly. Pour the batter into the prepared loaf pan and bake in the preheated oven for 45–50 minutes or until the center of the cake is moist but set and a tester inserted into the cake comes out clean. Meanwhile, on low heat, simmer the orange juice and sugar together for 15-20 minutes or until the mixture goes thick and syrupy Once the cake is out of the oven, poke holes all over it with a skewer and pour the orange syrup over the loaf. Method. Whole Orange and Yoghurt Cake. You can also get creative and use sweetened and flavored yogurts, but you will need to decrease the sugar content in the batter. I used a thick Greek yogurt which made the cake dense like pound cake. Grease a deep round 18cm x 20cm cake pan. Place In a small sauce pan mix the orange juice, water, 1 1/2 cup sugar and the cinnamon stick. Add yoghurt and combine well. 2 eggs. While the cake is still hot from the oven, poke holes in it with a skewer and then spoon the syrup over the cake (it will soak in quickly). Turn the mixer to a low speed and alternate adding the dry ingredients and the olive oil. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. 1 orange. Orange Yoghurt Cake with Orange Syrup – My Favourite Pastime Bring to a boil over medium heat, then reduce heat to a simmer and cook until thickened and sugar has dissolved, about 5 minutes. Set aside to cool. Preheat oven to 180ºC conventional or 160ºC fan forced. In a mixing bowl, whisk together oil, yogurt and sugar until well combined and smooth. ½ cup semolina. 1 cup sugar. 1/2 cup sugar . Place the cake pan into the oven and bake for 35-40 minutes, or until nicely golden. With a wooden spoon, stir in the coconut, almonds, lemon juice and yoghurt until just combined. ¾ stick butter (about 75 Gms) ½ cup yogurt. Place zest strips in a bowl. Add the eggs, one at a time, and beat until pale and … Simmer for 3-5 minutes to form a syrup. Mix the Greek yoghurt and the sugar or honey with a spoon in a bowl. 2 cups self raising flour. Preheat your oven to 180 C. Line a 20cm round cake tin (or bundt tin as I have used in the pictures) with baking paper. juice and zest of 2 large oranges. Preheat oven to 170°C (150°C) mark 3. Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. To make the syrup, bring the blood orange juice and sugar to a full boil. Traditional Greek Orange Cake with Syrup (Portokalopita) My Greek Dish sugar, phyllo dough, Orange, baking powder, Orange, yogurt, cinnamon stick and 5 more Get 14 days free access to chef-guided recipes Increase the heat to high and bring to a boil. Place orange zest and juice, water and honey in a saucepan and bring to the boil. In a large bowl, sift together the flour, baking powder and cinnamon. Cake. Line the sides and base with baking paper. Let the cake … Orange Syrup… Serve as it is, or with yogurt or crème fraîche and orange segments. Add the eggs, orange blossom water and vanilla, and using a stand mixer or electric hand mixer, beat on medium-high speed for 3 to 5 minutes, or until the eggs are thick and pale. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup). Add in the dry ingredients mixing just enough until well blended with no visible lumps Simmer for 5 minutes. Add orange … Start preparing the mixture for the cake: In a large bowl add the eggs, sugar, olive oil, and vanilla. 2 eggs. I do. So Easy So Tasty. ¾ cup powdered sugar. In a mixing bowl add the sugar, Greek yogurt, eggs, olive oil, orange juice, orange zest and vanilla. Bring to a boil and then lower the heat and simmer for 7 minutes (only stir in the beginning). Note: The type of yogurt you use will determine the texture of the cake. Prepare the orange syrup by placing the orange juice and … ½ cup all purpose flour. The cake will keep, well-wrapped, at room temperature for 3 days. Dissolve the sugar over a low heat. While the cake is still warm, skewer it well and spoon the syrup over. Do you remember the first cake that you baked? Using an electric mixer, whisk eggs and sugar in a large bowl on medium-high for … Make the Syrup Add water, sugar, and orange zest to a saucepan and bring to a boil. Stir in segments and remaining tablespoon sugar. Garnish cake with … Allow the cake to cool to room temperature before serving. Check if the cake is ready by sticking a toothpick inside, once the toothpick comes out clean, the cake is ready. Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a … Syrup. 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