Orange Ginger Yogurt Cake With Orange Syrup

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In Texas, every year from the month of November every year we start getting lots of fresh oranges. We usually buy 10 pound bag and use it for extracting fresh juice. The orange juice was a great help while I was pregnant with my little princess. During pregnancy I became anemic and I needed to take a huge an iron pill. It was really hard for me to take those pills with water, so I would swallow the pills with orange juice. I don’t like the store bought orange juice, as they are not sweet but more on the tangy sides, perhaps because of the preservatives. Nowadays we buy the oranges because my little one likes orange juice. 
However from this week onwards we have had to stop giving orange juice to her. Because she developed a bad diaper rash, it was so difficult for the princess. Her pediatrician told us that since orange juice is acidic in nature, it may be one of the reasons for diaper rash. So I was left with a pile of oranges in my fruit basket from last week grocery shopping. In order to use them I decide to make orange cake. 
When I make cake my hubby would requests that it should  be with no frosting. Hence if I make a cake with frosting I would have to eat the whole cake myself. Furthermore I am not good at decorating the cakes, after my decoration, cake will talk to themselves, why she did she try to decorate us; we are better off without the bad make up. So the frosting and icing, will be usually out from my cakes. I had seen this tangerine cake from my friend Renata’s blog.  She has a perfect artistic hand, whatever decorations she makes is awesome. I decide to give it a try. I have seen another orange cake from Deb’s smitten kitchen. I took inspiration from both the recipes and modified the original recipes a little bit (that I can’t help).
I was curious to use fresh ginger in cakes, they are my weakness, and I try to add them to almost all the curries if possible, even make tea with them. I tried Zucchini ginger pineapple cupcake with them turned out to be very tasty. So I thought of adding some fresh ginger to the cake, added about ½ tablespoon of freshly grated ginger, still for me it is not enough, next time I am going to increase the quantity to 1 – 1½ tablespoon. If you are afraid of ginger, don’t add them. Yogurt gives nice pillowy softness to the cake. 
The end product was so amazing, so moist a melt in mouth piece of cake with orange syrup on the top. What else can I ask for in this cake? If you are an orange lover, try this cake it won’t disappoint you any time. 

Print recipe from here

What you need

All-purpose flour: 1½ cup / 210 g (I used Unbleached King Arthur flour)
Granulated sugar: ¾ cup/156g
Unsalted butter: 3 tablespoon
Canola oil: ¼ cup/ 46g
Yogurt: 1/3cup (I used home made one)
Baking soda: ¼ teaspoon
Baking powder: ¼ teaspoon (I used aluminum free one)
Salt: ¼ teaspoon
Vanilla extract: ½ teaspoon/2g
Orange Zest: 1 tablespoon
Orange juice: ½ cup (about 3 oranges)
Freshly grated ginger: ½ tablespoon
Eggs: 2 no( I used large eggs)
For orange syrup
Orange juice: 1/5 cup
Sugar: ½ tablespoon

How I made

Preheat oven 350 degree Fahrenheit. Line the 9 inch cake pan with parchment paper and butter and flour the sides and set aside.

Zest the orange and extract the juice from them and set aside. Grate ginger using a micro plane or a zester and set aside. 
Mix the orange zest with sugar and set aside. 
In a large bowl sift together flour, baking soda, baking powder and salt and set aside. 
In bowl mix oil, melted butter and sugar and beat them until everything gets incorporated well. To this add orange juice, yogurt, vanilla extract and mix again for 30 seconds, to this gradually add  2 eggs at time (I forgot this added two eggs at same time) and  incorporate orange zest, and grated ginger into the wet mixture.
To this add dry ingredients as two addition into the wet mixture, mix well during every addition. 
Pour the batter into the prepared cake pan. Bake for 28 minutes or until skewer comes out clean. 
Cool the cake in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.

While cake is cooling make orange syrup by reducing orange juice and sugar in medium heat for about 3 minutes. Pour the syrup over the cooled cake. 

Enjoy!

Preparation time: 35 minutes
Serving: 10 serving
Verdict: Yummy. Keeper recipe
Will you make it again: I will

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Comments

  1. says

    Cake with orange is a dream to me. Bookmarking it. Love the addition of fresh ginger. cake looks so fluffy and beautiful. Nice way to use the oranges! Wishing the little princess to get well soon.

  2. says

    …and just like that! Swathi, you’re a genius!
    You adapted this recipe so quickly and perfectly your way, and it turned out superb, light as a feather, and beautiful.
    We are still in the middle of our oitrus season here, in S. Florida…to think, I just take the gorgeous oranges, for granted. Will have to get a move on, and make this yummy cake!

  3. says

    Swathy, thank you so much for mentioning my blog. I’m so glad that you liked the recipe. Your twist sounds like a great idea. I also love syrup on cakes, specially orange.

  4. says

    What a beautiful and delicious cake Swathi! I do love ginger and with the orange is a lovely combination! Hope your little one is better.

  5. says

    Just a couple of questions regarding the recipe
    1) When do you add the ginger?
    2) How many eggs all up for the recipe?

    It’s in the oven right now, so fingers crossed!

    Lars

  6. says

    Wow! the texture of your cake looks fab! The kitchen must’ve been heavenly with all that citrusy flavour wafting through it. Great recipe!!

  7. says

    Oh my goodness Swathi, this cake looks AMAZING! I love how moist it looks and I can only imagine how delicious it smells while it bakes! Have a fabulous week my friend!

  8. says

    That cake really looks moist Swathi. Funny, the cake without make up.

    I will try this but I am not sure my family will like the ginger.

    Mely