Yogurt Cake With Fresh Orange Syrup Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the 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:

• Using a potato peeler or shap knife, remove six 1-inch wide by 3-inch long strips from the orange peel and set aside. Be careful not to cut too deeply and remove any white part from the skin as it will add a bitter flavor. Cut the oranges in half. Use a fruit juicer to squeeze the oranges. Strain the juice through a small hand strainer to catch any seeds. Measure 1 1/2 cups juice and pour into a medium sized bowl. Repeat this step with the lemons, measuring 1/2 cup, and combine with the orange juice. Add three of the peeled orange strips to the juice and set aside. Lay the other three orange strips on top of each other and cut them into long thin strips. Then cut, or mince, the strips into tiny pieces and put in a small bowl and set aside.
• Syrup: Put the confectioners' sugar, orange peel, and the citrus juices in a 2-3 quart saucepan and place over low heat. Stir well to dissolve the sugar and combine all the ingredients. Heat the mixture slowly and bring to a gentle boil. This will take 6-8 minutes. Reduce to a simmer and let it cook, uncovered, for 20 minutes while you prepare the cake.
• Preheat oven to 350.
• Butter a 12x18-inch ovenproof baking pan and set aside. Combine the flour, Cream Of Wheat, baking powder, and baking soda together into a medium bowl. Sift the combined ingredients into a separate bowl. Melt butter slowly over low heat, being careful it doesn't burn. In a large bowl, beat the eggs on high with an electric mixer for 2 minutes, or until light and foamy. Add granulated sugar and the minced orange pieces and contine to beat for another 1-2 minutes, or until eggs and sugar are smooth, golden, and creamy. Turn the beater to low and add about 1 cup of the flour mixture and blend well. Add a little of the melted butter and blend well. Add another cup of the flour mixture and then a little more of the butter. Continue until all the butter and flour are combined into a smooth batter. Turn off the mixer and remove the beaters. Using a rubber spatula, scape off any batter from the beaters into the bowl. Add the yogurt to the bowl. With a rubber spatula or wooden spoon, fold, or gently combine, the ingredients in the batter.
• Pour the batter into the buttered baking pan. Place the pan on the middle rack of the oven and bake the cake for 45 minutes to 1 hour until golden brown and firm when pressed lightly in its center. Remove the cake from the oven and place on a wire rack.
• Make several holes in the surface of the cake with a butter knife or a wooden chopstick. Remove the strips of orange peels from the syrup and discard. Now pour the syrup evenly over the top of the cake. Let the cake stand at least 2 hours to absorb the syrup. When you are ready to serve the cake, place the confectioners' sugar in a hand strainer and gently tap the side to sprinkle the sugar over the top. Cut into small squares and serve.

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.