Time 1h15m Number Of Ingredients 11 Steps:
Preheat your oven to 350 degrees Prepare a springform pan by buttering the sides of the pan and using a parchment circle on the bottom (butter the parchment as well) Mix together the flour, sea salt, baking powder and baking soda in mixing bowl In a mixing bowl add the sugar, Greek yogurt, eggs, olive oil, orange juice, orange zest and vanilla. Make sure the ingredients are well blended and creamy. Add in the dry ingredients mixing just enough until well blended with no visible lumps Pour the batter into your prepared springform pan and place in your preheated oven on the middle rack. Bake for 50-60 minutes. The cake should have a rich golden brown color, if it looks as though the cake is getting too brown you can cover it with foil. The cake is done when a toothpick comes out clean from the center. Allow to cool for 10 minutes on a wire rack, then remove the outside of the springform pan, allowing to cool for 15 more minutes. Remove the bottom and parchment and serve warm with homemade whipped cream and fresh berries.
Time 10m Yield 2/3 cup. Number Of Ingredients 7 Steps:
In a small bowl, whisk together all ingredients; cover and refrigerate for at least 1 hour.
Time 6h45m Yield 16 Number Of Ingredients 2 Steps:
Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over. Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir. Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
Time 35m Yield 8 servings. Number Of Ingredients 9 Steps:
In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and zest; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times., Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Time 35m Yield 8 serving(s) Number Of Ingredients 10 Steps:
In a bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt; cut in butter until crumbly. In another bowl, whisk the yogurt, orange juice and peel; stir into dry ingredients just until moistened. Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into an 8-in. circle. Cut into eight wedges, but do not separate. Sprinkle with remaining sugar. Bake at 400° for 15-20 minutes or until golden brown. Serve warm.
Time 1h15m Yield 20 serving(s) Number Of Ingredients 17 Steps:
Preheat the oven to 350°F Butter and flour a 9x13 cake pan. Combine the dry ingredients (the first five listed). Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla. Add yogurt, juice, and dry ingredients to the egg mixture gradually. Bake for 45 minutes, until the cake is firm and golden. Combine all syrup ingredients in a small saucepan and bring quickly to a boil. Lower heat and simmer for 10 minutes. Allow to cool, and remove the cinnamon stick and orange peel. Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It’s going to seem like an awful lot of syrup, but keep pouring! I think this cake tastes best when it’s completely cooled, so try to wait a while before eating.
More about “orange yogurt recipes”
Time 35m Yield Makes one 8-inch round cake Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack. Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners’ sugar.
