Assalamualaikum w.b.t my lovely readers =)
Today’s dessert recipe is something bittersweet. However it makes a good company during teatime and picnic.
I’ve been drooling about this cake after watching the video on Martha Stewart show. It popped out in my dreams. It haunted me to the grocery store. It appeared everywhere.
I thought, this cake must be “out of this world”.
And it’s been a while since my oven last heated…
I was all geared up to bake. I laid down all the ingredients. I kissed the orange goodbye before cutting it into pieces. I was a supersaiya for a moment, whipping things while my baby was crying and begging at my feet. Poor sweetie pie had to wait til mama’s done baking.
And then came the drama.
The oven was overheated with smoke coming out I got panicked and turned everything off. Thank God nothing bad happened. After a while I tried again but the same thing happened. For a moment I thought there goes my unbaked cake…what a waste.
Then I sat back, breathed and thought about cleaning up the oven. Yess that’s it! It hasn’t been cleaned sinced forever…
So Alhamdulillah, after self-cleaning the oven is back to function. And here goes the Orange Yogurt Cake recipes:
unsalted butter (for baking pan)
1 navel orange (large, cut into 8 wedges)
1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1 tsp baking powder
1/8 tsp baking soda
1 coarse salt
1/2 cup plain whole-milk yogurt
1 tsp orange zest (grated)
1 large egg
3 tbsps honey
1/2 tsp pure vanilla extract
1/4 cup lemon juice (freshly squeezed)
1/4 cup confectioners sugar
Preheat oven to 350 degrees. Butter an 8-by-2-inch round cake pan; line with a parchment paper round and butter again.
Meanwhile, in a medium bowl, sift together flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt; set aside.
Remove orange from boiling water and add remaining 1 cup granulated sugar to boiling water. Cook, stirring, until sugar is dissolved. Return orange to boiling water and cook, until orange is softened, about 5 minutes.
Drain and transfer orange to the bowl of a food processor along with 1/4 cup yogurt, orange zest, egg, honey, and vanilla. Process until well combined.
Add flour mixture to bowl of food processor; process until combined. Transfer to prepared cake pan and bake until golden brown and a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes.
Meanwhile, in a small saucepan, whisk together lemon juice, confectioners’ sugar, and remaining 1/4 cup of yogurt. Bring to a boil over medium-high heat. Let boil until glaze is thickened, about 3 minutes.
Remove cake from oven and invert onto a wire rack set over parchment paper. Remove parchment paper round; pour glaze over cake. Let stand until glaze is absorbed.
And now comes the verdict:
As pretty as it may seem, don’t be fooled yet!
This cake wasn’t even close to what I had expected. *weeping*
I imagined having a fluffy and sweet cake, that classic type you’d serve during teatime.
The yogurt glaze is too sour to my liking. I should’ve known. Yogurt and lemon mixture is certainly not my friend.
The cake structure is hardened by its pith and resulted in the bitterness. Adding extra eggs could help. And perhaps I need to boil a little longer until it becomes real soft and tender and all the bitterness is taken out from its pith.
I’m a sad mama.