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Orange Yoghurt Cake

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Orange flavoured cake must have been the first cake I learned to make from my mother and then my daughter learned this cake from me as well.

A few days ago I read at Life’s feast a Blood Orange Yoghurt Cake and although I never used to like blood oranges (probably from the name) I wanted to give it a try.  Unfortunately when I looked for some blood oranges to buy I did not find any but still I was determined to make the cake, inspired by Jamie’s recipe. I made my own twist to her recipe and added pieces of oranges in the cake.

The cake turned out to be perfect with a lovely creamy taste and the orange pieces were a bite of sweet freshness here and there.   Although my glaze came out too thin, next time I will make the glaze I shall add less orange syrup or rather more icing sugar.

My mother used to love orange flavoured cakes so I am sure that if she were alive she would have loved this cake.

This recipe goes to my event Celebrating Mother’s Day.

Mother’s Day is celebrated on the 10th of May in many countries so this year do something special for your mother.  She is your mom after all and she probably devoted years of her life taking care of you and making the person you are today. Mother’s Day is also about spending quality time with your mother so why not prepare an old family recipe together this year?

Orange and yoghurt cake – Recipe adapted from Jamie’s Recipe

Preparation time: 30 minutes

Baking time: 1 hour

Ingredients:

500

Grams

Self rising flour

6

Eggs

2

Strained

Greek Yoghurts (400 grams)

1 ½

Cups

Sugar

140

grams

Margarine at room temperature

2

Tbsp

Orange rind

½

tsp

Salt

1

Medium

Orange, peeled and skin removed

For orange syrup

1

Cup

Orange juice

4

Tbsp

Icing sugar

For orange glaze:

½

Cup

Orange syrup

½

Cup

Icing sugar

Directions

1.

Preheat oven at 180 degrees C.

2.

Separate yolks from whites and beat the egg whites into a stiff meringue and set aside.

3.

Whisk the eggs yolks with sugar until white.

4.

Add the butter a spoon at a time until incorporated and then add the yoghurt and orange rind and whisk for about 10 minutes at full speed.

5.

Reduce mixer speed to medium and add the flour and whisk until the batter is ready.

6.

Using a rubber spatula gently fold in the meringue and the orange pieces.

7.

Grease and flour a baking tin and pour in the batter.

8.

Bake for about an hour until a toothpick inserted in the middle comes out clean.

9.

Remove the cake to a wire rack and allow to cool (about 15 minutes).

10.

Bring the orange juice and icing sugar to a boil and simmer for five minutes.

11.

While the cake is still warm pour half the syrup, a spoonful at a time until it is absorbed.

12.

Sift the icing sugar and add the orange syrup gradually, mixing until the glaze has the right consistency. Some orange syrup may remain and if you wish to add it all, add more icing sugar.

13.

Pour the glaze on top with a spoon

You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

Lactose free Orange Roulade

Nectarine Cake

Vassilopita

Oranges and Lemons ….

Orange Chocolate Cheesecake

Orange Cream Dessert

Elias’s Orange & Chocolate cake

Black Lava, Orange Gateau with Leftovers

Gingerbread Cheesecake with Leftovers

Kopiaste

Kopiaste and Kali Orexi,

 

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