Orange Yogurt Cake Bizcocho De Naranja Recipes

Steps:

• Preheat oven to 350°.
• Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes.
• Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside.
• Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened.
• Add yogurt, beating well.
• Gradually add oil and juice mixture, beating until well blended.
• Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture.
• Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
• Place cake on a serving platter.
• Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly.
• Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids.
• Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake.

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.

Steps:

• Preheat oven to 350°. Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside. Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened. Add yogurt, beating well. Gradually add oil and juice mixture, beating until well blended. Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture. Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Place cake on a serving platter. Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly. Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids. Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake. Yield: 12 servings (serving size: 1 slice) NUTRITION PER SERVING CALORIES 240(29% from fat); FAT 7.9g (sat 1.1g,mono 5.3g,poly 1g); PROTEIN 3.4g; CHOLESTEROL 18mg; CALCIUM 32mg; SODIUM 135mg; FIBER 0.6g; IRON 1.2mg; CARBOHYDRATE 39.3g Penelope Casas Cooking Light, JULY 2005

Steps:

• To prepare the cake:.
• Preheat the oven to 350 degrees F [180 degrees C]. Make sure the egg whites are at room temperature before beginning the recipe.
• Spray an 8-inch [20-cm] round cake pan with cooking spray. Cut a round of parchment or waxed paper to fit the bottom of the pan. Smooth the paper into the pan, spray with cooking spray, and coat the bottom and sides with flour. Set aside.
• Combine the cocoa and brown sugar in a small bowl. Pour in the boiling water and stir until smooth. Set aside to cool.
• In a large bowl, whisk together the yogurt, oil, corn syrup, applesauce, egg yolk, vanilla and orange zest. Add the chocolate mixture and mix thoroughly.
• In a separate bowl, combine the cake flour, cornstarch, baking powder, soda and salt. Stir the dry ingredients gently into the chocolate mixture.
• Make sure the bowl and whip attachment of your electric mixer are perfectly clean and grease-free. Beat the egg whites until soft peaks form. Sprinkle the sugart slowly over the top, one tablespoon at a time, and continue to beat until the whites are stiff but not dry.
• Stir a large spoonful of beaten egg whites into the batter to lighten it. Gently fold in the rest of the egg whites in two steps.
• Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Cool on a rack for twenty minutes, then tip out of the pan onto another rack to cool completely. The cake will fall slightly as it cools. This cake is best served the same day it is baked, but if you allow it to cool completely and then wrap it carefully, it will be find the next day.
• To prepare the sauce:.
• Yogurt Cheese: Place 1 1/2 cups yogurt in a strainer lined with a coffee filter, muslin or paper towel. Place the strainer over a bowl. Refrigerate overnight. The liquid will drain from the yogurt and you will be left with a creamy cheese mixture.
• In a medium bowl, whisk together the yogurt cheese, milk, orange juice concentrate, syrup, orange zest and lemon juice. Keep whisking until the sauce is perfectly smooth. This sauce can be made ahead and refrigerated.
• To serve: Cut the cake into eight wedges. Place a wedge on each dessert plate and top with a spoonful of sauce. Lay a few orange segments and a sprig of mint on the side. [Leftover cake will keep for a few days if wrapped in plastic.