Thursday, April 9, 2009

Orange Yogurt Cake

This is actually adapted from Lemon Yougurt cake, since I am having some oranges that have been sitting in the fridge for quite sometimes.I substitute the lemon falvor with that of oranges. The glaze is optional or you can pour the orange syrup, for a more pronounce flavour while the cake is still warm. The original recipe is from

1 cup butter
1 1/2 cups caster sugar
4 eggs, yolks and white separated
2 teaspoons grated fresh orange rind
6 tablespoons orange juice
1 cup yoghurt
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
For Glaze
1 cup icing sugar
2 tablespoons orange juice
3-4 tablespoons yoghurt
For Syrup
1/4 cup orange juice
1/4 cup sugar
3 tablespoons margarine

1.Preheat the oven to 180 degrees Celcius. Grease and flour a Bundt or tube pan.
2.Cream the butter and sugar together until creamy. Add the egg yolks one at a time and beat well after each one is added.
3.Add the orange rind and juice and yoghurt and stir.
4.Sift together the flour, and baking powders .
5In another bowl beat the egg whites and salt till they form stiff peaks.
6. fold the dry ingredients into the butter mix and then add a portion of the egg whites folding in, add the remaining egg whites and fold gently.
7.Pour into the tin and bake for around 45 minutes testing to see it the skewer comes out clean.
8.Leave in the tin itself to cool for around 15 minutes. Then turn it out and cool on a rack.

For Glazing:
Sift the icing sugar into a bowl. Add the orange juice and mix to stir well. Add a little yoghurt at a time just enough to make a smooth mix. Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.

For Orange Syrup:
Place the syrup ingredients into a small saucepan and heat until thickened, about 3-4 minutes.
When the cake is done, dont unmold, prick it all over with a skewer and pour syrup all over the top of the cake while it is still warm. Wait for about 10 minutes before turning out.

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