The recipe I’d like to present to you today is for a very soft French Orange Yoghurt Cake, perfect for breakfast, as a snack, or at any time of day. The batter is very simple to prepare: one bowl, an electric whisk, and in just a few minutes, your orange yogurt cake is ready. For the oranges, I recommend using unwaxed oranges so you can use both the juice and the zest. Don’t miss out on the orange bread recipe and the soft orange cookie recipe as well. Imagine the delicious aroma and soft goodness of a cake that filled my entire house with its delightful scent in no time.
Ingredients:
- 2 eggs
- 110g (1/2 cup) sugar
- 1 cup (125g) plain yogurt
- 50ml (3 1/3 tablespoons) vegetable oil
- 1 orange (unwaxed)
- 170g (1 1/3 cups) flour
- 1/2 packet (8g or 2 teaspoons) baking powder
- Powdered sugar (optional, for decorating)
For a 9-10 inch cake tin: 3 eggs, 160g (3/4 cup) sugar, 80ml (1/3 cup) vegetable oil, 250g (2 cups)
flour, one packet (15g or 1 tablespoon) baking powder, 180g (3/4 cup) plain yogurt, 2 unwaxed
oranges (170ml or 2/3 cup orange juice)
How to prepare French Orange Yoghurt Cake:
- For this cake, choose an unwaxed orange to use both the juice and the grated zest. Wash the orange well, grate the zest, and squeeze it to extract the juice.
- Beat the whole eggs with the sugar using an electric mixer for 5-6 minutes until the mixture is pale and frothy.
- Add the vegetable oil, zest, and orange juice. You’ll need about 100-110ml (7-8 tablespoons) of orange juice for this cake, so add another half orange if necessary to make up the quantity.
- Add a cup of plain yogurt and stir.
- Add the sifted flour and baking powder. Mix well. Pour the batter into a greased or parchment-lined 8-inch cake tin. Bake the orange cake in a preheated oven at 350°F (180°C) for 35-40 minutes.
- Always do the toothpick test to check if the cake is cooked through. Let the cake cool before turning it out onto a serving plate and decorating with powdered sugar if desired.
Enjoy!
