Orange yogurt cake: the process (click for higher res.)
Let’s get into it! I love orange desserts and things in general, which aren’t too sweet. I started with a basic recipe, but made some own notes into it afterwards. This is milk and gluten free.
First make the dry mixture into a separate smaller bowl: 3.4 dl of flour(s) of your choice (I used oat-, corn- and basic gluten free flour), 1 1/2 tsp of baking powder and 1/2 tsp of baking soda, 3/4 tsp of salt, 2 tsp of vanilla sugar. Mix them up.
Preheat the oven to aprox. 175 degrees of celsius.
Measure around 2 dl of sugar into your main bigger bowl of choice, and grade the peel from two oranges into it. Then scrub the sugar and orange together for a moment.
Add two eggs into the sugar and orange mixture and whisk them until smooth and a little bit fluffy.
Then measure 1.8 dl of yogurt and add it to the batter while whisking slightly. Do the same for 1.1 dl of oil. I used basic soy yogurt and canola oil. I see that a lot of people use greek yogurt, but I think you can use any yogurt, as long as it has some structure and it is something you enjoy.
Then shift in the flowers in one go and fold them into the mixture with a spatula. I probably over mixed them with my cake, so be aware.
Pour the cake into a loaf pan, which is covered with a baking sheet. Let it bake from 55 minutes to 1 h and 10 minutes. Start checking, if the cake is done from 50 minute mark, but there is no need to be constantly checking it. You will loose heat.
I feel like I might have baked this almost for 1 h and 15 minutes, I wanted to toy around with the idea of putting an orange glaze on it while it is almost done, so I lost a lot of heat. The glaze (reduced orange juice from one of the used oranges) gave it a nice bite.
- Vivera Rossi
