Fragrant cake

I have made this cake several times, especially when I feel like something light that doesn't require sophisticated ingredients. It's the kind of dessert that is quick to prepare, without complicated steps, and after it cools, it becomes even better. I love the fluffy texture from the yogurt and the aroma that remains from the lemon and orange syrup. You just need a bit of patience for it to cool completely so you can pour the syrup and then cut it.

Quick Info

Total time: about 1 hour + a few hours in the fridge to set
Preparation time: 20 minutes
Baking time: 30-35 minutes (may vary by oven)
Servings: 12-15, depending on how you cut
Difficulty: easy
Type: refreshing dessert, suitable when you need something quick and fresh

Ingredients

For the base:
6 eggs
600 g yogurt (I use plain yogurt, neither too fatty nor too lean)
150 g sugar
75 g flour
1.5 g dry yeast (about half a teaspoon)
grated zest and juice of one lemon
a pinch of salt

For the syrup:
125 g sugar
125 ml water
grated zest and juice of one lemon
grated zest and juice of one orange

Preparation Method

1. I prepare the baking dish from the start, so I don't waste time later. I choose one that is 20x30 cm, grease it with a little oil, and dust it with flour.

2. I separate the eggs, putting the yolks in a large bowl. I add the sugar and a pinch of salt and mix well until they lighten in color.

3. In a separate bowl, I mix the flour with the dry yeast. There isn't much yeast, just enough to give a little rise without affecting the taste.

4. I add the yogurt over the yolks, then add the grated zest and juice of one lemon. I mix gently, not overdoing it.

5. I incorporate the flour with the yeast, mixing gently. I don't beat the mixture too much so it stays fluffy.

6. In another bowl, I beat the egg whites with a pinch of salt until stiff peaks form. It's important not to beat them too early, so they don't deflate while I prepare the rest.

7. I add the beaten egg whites over the yolk and yogurt mixture, using a spatula, in a few batches, with large bottom-to-top movements, so I don't lose the air.

8. I pour the mixture into the prepared baking dish. I level it gently.

9. I put the dish in the preheated oven at 180°C. For me, it takes about 30-35 minutes until it is nicely browned on top. I test with a toothpick – it should come out clean.

10. I take the cake out of the oven and let it cool completely, still in the dish. I don't rush this step to avoid it crumbling when I pour the syrup.

11. While the cake cools, I make the syrup: I put the sugar, water, grated zest, and juice of the lemon and orange in a small pot. I bring them to a boil and simmer for 10 minutes. It doesn't need to thicken like a heavy syrup, just to combine the flavors.

12. I let the syrup cool well. For a good result, both the cake and the syrup need to be completely cold when I combine them.

13. When everything is cold, I slowly pour the syrup over the cake with a spoon, so it soaks evenly. I don't cut the cake immediately – I put it in the fridge for a few hours, ideally overnight, to set.

14. I take it out of the fridge and only portion it after it has set well.

Why I make the recipe often

This cake is quick and doesn't require fancy ingredients. The yogurt gives it freshness, and the syrup provides a fruity taste without being heavy. It works well when I need something refreshing or when I want to use up leftover yogurt from the fridge. It keeps well for a few days and is good cold, straight from the fridge.

Tips and Variations

Tips

Don't skip the complete cooling – both the base and the syrup – otherwise, the cake may crumble or become too soggy.
When beating the egg whites, use a clean bowl, free of grease.
If you want a thicker base, use a smaller baking dish, but adjust the baking time slightly.

Substitutions

You can use Greek yogurt, but the cake will turn out denser.
In the absence of oranges, it can be made with just lemon, and the taste will be a bit more tart.

Variations

If you want more flavor, you can add a bit of vanilla to the base.
You can add a little lime zest for a different note.

Serving Ideas

I cut it into squares and serve it cold, plain, for breakfast or a snack. For special occasions, it goes well with a bit of cream or yogurt on top.

Frequently Asked Questions

1. Can I use whole wheat flour?
You can try, but the base will be denser. I recommend using white flour for the airy texture.

2. What if I don't have dry yeast?
The yeast gives a little rise. You can try using baking powder, about a quarter of a packet (1-2 g), but the final texture will be slightly different.

3. Do I need to use an electric mixer for the egg whites?
Yes, it's much easier. Doing it manually is possible, but it takes longer and you won't get as much volume.

4. Can it be made without syrup?
You can skip the syrup, but the cake will be simpler and slightly dry. The syrup gives it the specific flavor and moisture.

5. Is the cake very sweet?
No. The sugar in the base and syrup is not excessive, but if you prefer it less sweet, you can reduce 10-20 g from each.

Nutritional Values

Approximately, one serving (1/15 of the tray) has around 170-180 kcal, with 5 g of protein, 30 g of carbohydrates, and 4 g of fat. Values vary depending on the yogurt used. The cake doesn't contain much fat, and the yogurt provides protein and some carbohydrates.

Storage and Reheating

It keeps well in the fridge, in a container or covered, for up to 4 days. I do not recommend reheating – it is served cold. The base remains tender even after a few days if stored well sealed.

 Ingredients: For the base: 6 eggs, 600 g yogurt, 150 g sugar, 75 g flour mixed with 1.5 g dry yeast, grated zest and juice of one lemon, a pinch of salt. For the syrup: 125 g sugar, 125 ml water, grated zest and juice of one lemon, grated zest and juice of one orange.

 Tags:  yogurt cake orange cake