Orange Yogurt Cake
Just like Crêpes or the Apple Tarte Tatin, this Orange Yogurt Cake is a must-have in your baking repertoire if you are French. It is one of the most popular cakes to bake (and eat) in the country, as it is a perfect heirloom recipe: it is simple, but it just works so well. A “Gâteau au Yaourt” is actually the first cake I ever baked. One day in primary school, our teacher brought a pack of yogurt cups and we all gathered around a table to make the simplest…
- Prep time
- 20 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (200g) sugar
- ½ orange, zest and juice
- ½ cup (120g) Plain 2% m.f yogurt
- 3 large eggs
- ½ tsp vanilla extract
- 1 ½ cup (187g) all purpose flour
- ¼ tsp salt
- 2 tsp (10g) baking powder
- ½ cup (110g) canola oil
- ¼ cup (85ml) honey
Instructions
- 1
Pre-heat your oven to 350F(180C) with a rack in the middle. Grease a circular 8” cake pan (or loaf pan) with some butter and set aside.
- 2
In a medium mixing bowl, combine the sugar with the orange zest and rub with your fingers so the zest releases moisture and the sugar is moist and lumpy. Whisk in the yogurt, eggs and vanilla extract.
- 3
In a large mixing bowl, combine the all-purpose flour, salt and baking powder. Whisk in the wet ingredients until just incorporated. Switch to a spatula and fold in the oil, until just incorporated. The batter should look smooth and glossy.
- 4
Transfer the batter to the pan and bake for 50 minutes, until golden and a knife inserted in the center comes out clean.
- 5
Transfer the cake to a cooling rack.
- 6
Warm up the honey in a small saucepan and stir in the orange juice.
- 7
When the cake pan is cool enough to handle, remove the cake from the pan and transfer onto a plate. Brush the warm honey all over.
- 8
Enjoy warm or cool.