Orange cake perfection in the form of a small bundt tin. Soft and flavoursome this makes a great loaf cake too.
I saw a recipe recently on Giallozafferano for a yoghurt cake. This was made in a large 10 or 12 cup bundt tin. I don’t have one of those but I was really interested in trying the recipe. So I decided to adjust the recipe to fit into a 2lb loaf tin or, as in my case, a 6 cup bundt tin. I could have simply reduced the ingredients by half and I am sure it would have worked fine. But I actually used two thirds of the ingredients and added some vanilla and some salt as well. I also switched out the suggested lemon zest for orange zest.
The cake is actually very easy to make and doesn’t take much time at all. It works very well in a 6 cup bundt tin but would also do just as well in a 900g/2lb loaf tin too.
Of course when downsizing a recipe it is also necessary to adjust baking times and I did this by testing my cake after 45 minutes, doing the skewer test. That indicated that the cake was fully baked and it was springy on top when I pressed down. So I took it out of the oven and let it cool for a few minutes before turning it out onto a cooling rack. Then, when it was cooled I cut into the cake and it sliced very well. The slice had a perfect crumb texture and was soft and springy when squeezed.
The taste was sublime, with the subtle hint of orange and vanilla. The texture was wonderful too, soft and velvety. This is one cake I shall make time and again since it can be varied, using some flavoured yoghurt, and other flavourings such as almond extract, lemon zest, lime zest etc. It is also very good served as a dessert with some soft fruits or berries and some cream or ice cream, or even with some custard.
As another suggestion I think this recipe would work well in a muffin tin, greased and floured, and filled 2/3 full and then baked for about 15 minutes before testing with a skewer.
A great alternative treat might be a friand, so popular in Australia. Made with ground almonds in abundance they are so tasty and versatile. My Orange Friands are a great introduction to these perfect little cakes.
Orange Vanilla Cake – Video
- 135g(1 cup minus 2tbsp)plain flour
- 34g(3 tbsp) potato starch/flour (cornflour will work fine too)
- 200g(1 cup) caster sugar
- 134g(1/3 cup + 1/4 cup) greek yoghurt
- 4 medium eggs(large in USA)
- 60g(1/4 cup + 1 1/2 tsp) unflavoured oil
- 7g(2 tsp) baking powder
- zest from one orange
- 1 tsp vanilla bean paste(or vanilla extract)
- pinch of salt
- Preheat the oven to 170C/150C Fan/340F.
- Grease and flour a 6 cup bundt tin or a 900g/2lb loaf tin and knock out excess flour.
- In a large bowl place the eggs and start to whisk them with a hand mixer(this can all be done manually too).
- Slowly add the sugar into the eggs as you whisk them and keep whisking until the eggs have turned a nice pale yellow and they have thickened up somewhat.
- Add in the orange zest and whisk for a few seconds.
- Add the vanilla to the oil and slowly add the oil into the egg mixture, whisking all the time.
- Place the flour, potato starch, baking powder and salt into one bowl, and then sift it all into another bowl.
- Add the sifted mixture into the batter a little at a time, whisking all the while until it is fully combined.
- Scrape down the sides of the bowl to ensure all the flour is incorporated.
- Add the yoghurt in two additions and whisk each time until fully combined.
- Pour the mixture into the prepared cake tin.
- Tap the tin lightly on the counter to eliminate any bubbles that may have formed.
- Bake in the oven for between 45 and 60 minutes, testing with a skewer in the centre after 45 minutes. If the skewer comes out clean and the cake is springy to the touch when pressed remove it from the oven and allow it to cool for a few minutes before turning out onto a wire rack to cool completely.