A couple of months ago, I purchased Sharon Cuneta’s Baking Favorites bake book. I’ve been collecting her magazines not because I’m a fan (though I like her) but because I enjoy reading her articles on cooking, arts and craft, family matters, household stuff and many others. So when I saw this bake book of her in National Bookstore, I immediately bought a copy. Here she shared her passion in baking and her favorite recipes.
One recipe that caught my attention was the lemon cake with yoghurt. It is called a good cake because it is butter-free and light because of the yoghurt. I decided to make one but instead of using lemon, I used orange. Here’s the recipe:
- 1 1/2 cups All-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup yoghurt
- 1 1/3 cups sugar, divided
- 3 eggs
- zest of 2 oranges
- 1/2 teaspoon vanilla
- 1/2 cup vegetable oil
- 1/3 freshly squeezed orange juice
- For the glaze (optional): 1 cup confectioner’s sugar and 2 tablespoons orange juice
- Preheat oven to 350 degrees F. Grease and line an 8 1/2 x 4/4 x 2 1/2 inch loaf pan.
- Mix together flour, baking powder and salt. Set aside. In another bowl, whisk together the yoghurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly combine the dry ingredients into the wet ingredients. Then, fold the vegetable oil into the batter. Make sure everything is mixed well. Pour the batter into the prepared pan and bake for about 50 minutes.
3. Meanwhile, cook the orange juice and the remaining 1/3 cup sugar in a pan until the sugar dissolves and it is clear.
4. When the cake is done, allow it to cool a bit then carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the orange-sugar mixture over the cake and allow it to soak.
5. To make the glaze: Combine the confectioner’s sugar and orange juice and pour over the cake.
Orange cake with yoghurt is indeed a good cake…try one today!