Orange Yoghurt Cake with Orange Syrup

I brushed the cake with freshly made orange syrup. You can also add some orange liqueur to the syrup. The cake was a amazing. It was gone within 30 minutes…next time I shall double the recipe.

In a bowl, sift or whisk the flour, baking powder, baking soda, sugar and salt. Make a well in the centre.

In a separate bowl, whisk together the yogurt, vegetable oil, egg, orange zest and juice (and colour if using).

Pour the yogurt mixture into the well

and mix gently until just combined.

Pour the batter into the prepared pan and bake about 20-30 minutes or until golden and a skewer inserted in the centre comes out clean.

Remove from the oven, let rest 5 minutes

then transfer onto a cooling rack. Brush with the orange syrup while still hot.

Orange Yoghurt Cake with Orange Syrup

Difficulty: easy
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Ingredients

150g (1 cup + 2 tablespoons) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
125g (½ cup + 2 tablespoons) granulated sugar
¼ teaspoon salt
½ cup plain whole-milk yogurt
¼ cup vegetable oil (I used canola)
1 large egg
Zest from 1 large orange
6 tablespoons (⅓ cup) orange juice
A dash of yellow food colour (optional)
Confectioners’ sugar, for dusting
Extra orange slices to garnish

Orange Syrup

2 tablespoons orange juice
2 tablespoons sugar

Instructions

Preheat oven to 375ºF (190ºC) ten minutes before using. Grease and line an 8-inch (20cm) round sandwich pan with parchment.
In a bowl, sift or whisk the flour, baking powder, baking soda, sugar and salt. Make a well in the centre.
In a separate bowl, whisk together the yogurt, vegetable oil, egg, orange zest and juice (and colour if using).
Pour the yogurt mixture into the well and mix gently until just combined. Pour the batter into the prepared pan and bake about 20-30 minutes or until golden and a skewer inserted in the centre comes out clean. Remove from the oven, let rest 5 minutes then transfer onto a cooling rack. Brush with the orange syrup while still hot. Cool then dust with icing sugar and serve.
Orange syrup: combine the 2 tablespoons orange juice with the 2 tablespoons sugar and heat over medium heat. Stir until sugar is dissolved then bring to the boil and simmer for 1 minute without stirring. Use while still hot.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American Cup.

Point to Note

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 375°F (190°C) convection for 25 minutes
A sandwich pan is usually about 1.5 inches [3.8cm] deep. It’s traditionally used to bake two sponge cakes. After cooling, the two cakes are sandwiched together with a filling, then the cake is iced, glazed or dusted with confectioners’ sugar.

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