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