Sunday, December 02, 2007

Orange Yoghurt Cake

For Friday Cake this week, I decided to make an Orange Yoghurt Cake. I first saw this cake at Cream Puffs in Venice. It sounded like a good cake to make since I was short on time and also wanted to eat something simpler in flavour.

The cake turned out to be very nice. It tasted a bit like a sponge cake, a bit heavier. The bit I did like was the light hint of orange flavour that gave the cake a little something extra. It was also extremely easy to make, possibly one of the easiest cakes I've ever made. I'm sure you can substitute the orange for other flavours, so next time I will try lemon to begin with and go from there.

Orange Yogurt Cake

For the cake:

1 cup all-purpose flour
1/2 cup cake and pastry flour (sifted)
2 tsp. baking powder
1/4 tsp. salt
1/2 cup granulated sugar
1/2 cup vanilla sugar (if you don’t have vanilla sugar, just use a whole cup of granulated sugar)
grated zest of an orange
1/2 cup plain yogurt (don’t use low fat yogurt)
3 large eggs
1/2 tsp. vanilla extract
2 tbsp. Grand Marnier
1/2 cup canola oil

Preheat the oven to 350 degrees F. and butter a small loaf pan (8 x 4 inches or similar size).

In a bowl, combine the flours and the baking powder.

In another bowl, combine the sugar and the orange zest. This is an interesting way of introducing zest into a cake. Rub the zest into the sugar so that it’s fragrant.

Add the yogurt, eggs, vanilla extract and Grand Marnier to the sugar/zest mixture. Whisk until smooth.

Slowly add the dry ingredients, whisking all the while to ensure there are no lumps.

Add the oil mixing carefully until the you have a smooth batter.

Pour the batter into the prepared pan and bake for 45 to 50 minutes, testing for doneness with a cake tester or a toothpick.

Transfer the cake to a wire rack and let cool for about 10 minutes before carefully unmolding. Once unmolded, glaze the cake.

For the glaze:

1/2 cup apricot jam (or any jam or marmalade of your choice)
1 to 2 tsp. Grand Marnier (enough to make it a smooth glaze that will pour rather easily)

Heat the jam and the Grand Marnier in a small saucepan. Stir until you have a smooth mixture that will pour easily.

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