Yogurt orange cake

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Photo: epicuriantime.com
Prep Time:
15 minutes
Cooking Time:
45 minutes
Servings:
8

This yogurt cake recipe can also be made in an 8-inch springform or 9-inch round cake pan. A 9-inch cake will only take around 30–35 minutes to bake, whereas an 8-inch round will take closer to 40 and a medium loaf between 35 and 45 minutes

  • For the Yogurt orange cake:
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  • main ingredients:
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    Ingredients

    • For the cake:

      3/4 cup (150g) granulated sugar
      Grated zest of 1 orange
      ¾ cup (110g) whole plain yogurt, sour cream or Greek yogurt
      2 large eggs, at room temperature
      1 tsp. vanilla extract
      1½ cups (180g) cake flour
      2 tsp. baking powder
      ¼ tsp. fine sea salt
      ½ cup neutral oil, such as canola or grapeseed

      For the soaking syrup:

      2 Tbsp. Grand Marnier
      2 Tbsp. orange juice
      ¼ cup (50g) superfine sugar

      For the glaze:

      ¾ cup apricot jam or marmalade
      2 tsp. rum or water

    Directions

    1. Make the cake
    Step 1
    Preheat the oven to 350°F. Butter and flour an 8½ x 4½-inch loaf pan.
    Step 2
    Combine the sugar and orange zest in a bowl and, using your fingertips, rub them together to distribute the citrus oils.
    Step 3
    Whisk the yogurt, eggs and oil together. Add the zesty sugar and vanilla and whisk to thoroughly combine. Add the flour, baking powder and. Whisk just to combine.
    Step 4
    Pour into the prepared pan and bake for 45 minutes, or until a knife inserted in the center comes out clean.
    2. Make the soaking syrup
    Step 5
    Prepare the syrup by heating the Grand Marnier and orange juice in a microwave until warm, but not hot. Stir in the sugar to dissolve. Drizzle this over the cake while still warm.
    3. Make the glaze
    Step 6
    To make the glaze, warm the jam with the rum over low heat. Strain. Brush onto the cake once it has cooled to room temperature.

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