Fragrant cake
Fragrant Yogurt and Orange Cake
Do you want to indulge in a dessert that delights your senses and transports you to a world of fresh aromas? The fragrant yogurt and orange cake is the perfect choice! This simple yet delicious recipe combines the fluffy texture of the cake with the natural sweetness of the syrup, creating an unforgettable dessert. Making it will not only bring a smile to your face but also fill you with satisfaction when you see how easy it is to achieve a result worthy of a pastry chef.
Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Number of servings: 12
Necessary ingredients:
For the cake:
- 6 eggs
- 600 g natural yogurt
- 150 g sugar
- 75 g flour (mixed with 1.5 g dry yeast, about 1/2 teaspoon)
- Zest and juice of one lemon
For the syrup:
- 126 g sugar
- 125 ml water
- Zest and juice of one lemon
- Zest and juice of one orange
Nutritional information (per serving):
- Calories: approximately 180 kcal
- Protein: 5 g
- Fat: 3 g
- Carbohydrates: 30 g
Step by step, how to prepare the fragrant cake:
1. Preparing the cake:
Start by separating the egg whites from the yolks. In a large bowl, mix the yolks with the sugar until you achieve a creamy and fluffy mixture. This step is essential as the incorporated air makes the cake fluffier.
2. Adding dry ingredients:
Gradually add the flour mixed with yeast to the yolk mixture. It is important to mix gently to avoid losing the air in the mixture. Then add the yogurt, lemon zest, and juice, and mix everything well.
3. Beating the egg whites:
In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks. This step will add extra volume to your cake, making it even fluffier.
4. Combining the mixtures:
Carefully fold the beaten egg whites into the yolk mixture using a wooden spoon or spatula. Do this with slow, circular motions to avoid losing the air in the egg whites.
5. Baking the cake:
Pour the mixture into a baking tray lined with parchment paper and place it in the preheated oven at 180°C for about 30-35 minutes, or until the cake is golden brown and passes the toothpick test.
6. Preparing the syrup:
Meanwhile, you can prepare the syrup. In a small saucepan, combine the sugar, water, lemon, and orange zest and juice. Place over low heat and let it simmer for 10 minutes, stirring occasionally, until the syrup thickens slightly.
7. Assembling the cake:
After the cake has cooled, transfer it to a serving platter. Use a spoon to pour the syrup over it, allowing it to absorb into the cake.
8. Decorating:
You can decorate the cake with fresh orange slices, chopped nuts, or coconut flakes for a more appealing look. This is not only an aesthetic choice but also an explosion of flavors that enhances the tasting experience.
9. Serving:
Let the cake cool completely before cutting it. It is ideal to be served as a dessert at festive meals or simply to indulge after a long day.
Helpful tips:
- Use natural yogurt for a more intense flavor and finer texture.
- You can replace the yogurt with Greek yogurt for a cake richer in protein.
- Experiment with different flavors by adding vanilla or cinnamon for a different taste.
- If you want a fluffier cake, make sure the egg whites are well beaten and that you incorporate them carefully.
Frequently asked questions:
1. Can I use another type of yogurt?
Yes, you can use Greek yogurt or flavored yogurt, but for the best tasting experience, we recommend natural yogurt.
2. How can I store the cake?
Keep the cake in an airtight container at room temperature or in the fridge, where it will stay fresh for a few days.
3. Is this cake suitable for vegans?
This recipe contains eggs, but you can experiment with egg substitutes to adapt it.
This fragrant yogurt and orange cake is not just a dessert but also an opportunity to create memories with loved ones. So, embrace the culinary adventure and enjoy every moment spent in the kitchen! Enjoy your meal!
Ingredients: For the base: 6 eggs, 600 g yogurt, 150 g sugar, 75 g flour mixed with 1.5 g dry yeast (about 1/2 teaspoon of yeast), finely grated zest and juice of one lemon. For the syrup: 126 g sugar, 125 ml water, finely grated zest and juice of one lemon, finely grated zest and juice of one orange.
