Orange Ginger Yogurt Cakes Recipes

Steps:

• Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
• Preheat oven to 375 degrees. Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
• In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
• Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
• When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.

Steps:

• In a small bowl, whisk together yogurt, 2 tablespoons honey, and orange zest; divide among four (8-ounce) serving glasses.
• Divide orange segments among glasses. Drizzle with 1/4 cup honey, and sprinkle with crystallized ginger, dividing evenly. Serve immediately.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
• Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
• Combine the dry ingredients (the first five listed).
• Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
• Add yogurt, juice, and dry ingredients to the egg mixture gradually.
• Bake for 45 minutes, until the cake is firm and golden.
• Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
• Lower heat and simmer for 10 minutes.
• Allow to cool, and remove the cinnamon stick and orange peel.
• Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring!
• I think this cake tastes best when it's completely cooled, so try to wait a while before eating.