My father in law keeps surprising me with the best recipes he finds online and then changes to taste. This time it was an orange yogurt cake. The best thing about yogurt cakes are usually the fact that you don't use butter as fat and they are easy to make. This one was so fluffy and flavored you couldn't tell it was an yogurt cake, probably because it is actually an omelet (takes a lot of eggs). I still want to try lowering the sugar level, but am afraid it doesn't taste overly sweet and would lose a lot from it.
Ingredients:
- 5-6 eggs
- 300gr white cast sugar
- two oranges (juice and jest)
- 2 yogurts
- 350gr all purpose flour
- tea spoon of east
Variations:
- can of pineapple instead of the orange
- 80gr of sugar extra
Beat the eggs with the sugar until they are smooth, filled with air and no sugar can be detected. Add the yogurt, the jest and the juice of ONE orange. Mix it and add the flour and the east. Once it is all incorporated without beating it too much stop, so it doesn't loose most air.
Cook it in a large thin form at 180C for 40min.
You get a very spongy, fluffy cake that you will control your curiosity and hunger for until it lowers its temperature to room temperature. Drown it in the second orange juice and you will have a fabulously wonderful delight with lots of sugar but not much else of harm. ;-)
As a variation I tried using canned pineapple. Instead of the juice and jest of an orange I used half a cup of the canned pineapple juice, reserving the rest for a topping.
Once the cake was done I heated up the extra sugar with the remaining pineapple juice and stir under medium heat until darken. I then removed it from the heat, added the pineapple cut in pieces and stirred a little longer.
The result was then poured over the cake that had been seating to cool and I can say it is a great alternative to the tart tartin. Try it, enjoy and let me know so I can pass the sentiment to my father in law.
New alternative, just use the pineapple juice instead of the orange and decorate on the form:
Ingredients:
- 5-6 eggs
- 300gr white cast sugar
- two oranges (juice and jest)
- 2 yogurts
- 350gr all purpose flour
- tea spoon of east
Variations:
- can of pineapple instead of the orange
- 80gr of sugar extra
Beat the eggs with the sugar until they are smooth, filled with air and no sugar can be detected. Add the yogurt, the jest and the juice of ONE orange. Mix it and add the flour and the east. Once it is all incorporated without beating it too much stop, so it doesn't loose most air.
Cook it in a large thin form at 180C for 40min.
You get a very spongy, fluffy cake that you will control your curiosity and hunger for until it lowers its temperature to room temperature. Drown it in the second orange juice and you will have a fabulously wonderful delight with lots of sugar but not much else of harm. ;-)
As a variation I tried using canned pineapple. Instead of the juice and jest of an orange I used half a cup of the canned pineapple juice, reserving the rest for a topping.
Once the cake was done I heated up the extra sugar with the remaining pineapple juice and stir under medium heat until darken. I then removed it from the heat, added the pineapple cut in pieces and stirred a little longer.
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