• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Translators without Borders Cookbook

Recipes from around the world

  • Recipes
    • Bread
    • Breakfast
    • Cakes and bakes
    • Desserts
    • Dips
    • Festive dishes
    • Main courses
    • Salads
    • Soups
    • Side dishes
  • About
    • Acknowledgements
    • Conversions
  • Get Involved
  • TWB WEBSITE

Orange almond yogurt cake

June 7, 2016 by Sophie Llewellyn Smith Leave a Comment

I love this cake because it’s so refreshing and bright. It reminds me of summer! I also like it because it’s not too sweet and you can eat it for breakfast, a snack, or as dessert.

If you enjoy this recipe, please consider a donation to TWB.

Donate now button

Orange Almond Yogurt Cake
Print Recipe
  • CourseDesserts
Servings
8
Cook Time
55 minutes
Servings
8
Cook Time
55 minutes
Orange Almond Yogurt Cake
Print Recipe
  • CourseDesserts
Servings
8
Cook Time
55 minutes
Servings
8
Cook Time
55 minutes
Ingredients
  • 170 g butter room temperature, plus more for greasing the pan
  • 375 g sugar
  • 6 wide strips orange zest
  • 1 tbsp orange zest finely grated
  • 85 g semolina flour
  • 85 g all-purpose flour spooned and leveled
  • 60 g blanched almonds finely ground in a food processor
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs large
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 235 ml Greek yogurt plus more for serving
Servings:
Instructions
  1. Preheat oven to 350 F/180 C. Butter a 9-inch (23 cm) round cake pan and line with parchment paper; butter paper.
  2. In a small saucepan, combine 2/3 cup (75 g.) sugar, ½ cup (120 ml.) water and wide orange zest strips. Bring to a simmer over medium high; cook until sugar has dissolved, about 3 minutes. Set syrup aside to steep.
  3. In a large bowl, whisk together flours, almonds, grated orange zest, baking powder, and salt. In another large bowl, using an electric mixer, beat butter and 1 cup (300 g) sugar until light and creamy.
  4. Add eggs, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately beat in flour mixtures and yogurt, beginning and ending with flour mixture.
  5. Transfer batter to prepared pan; bake until cake is golden and a toothpick inserted in center comes out clean, 50-55 minutes. Let cool in pan 10 minutes, then invert onto a rimmed serving plate.
  6. Using a fork, poke shallow holes (about 15) into top of cake. Pour half the syrup over cake; garnish with orange-zest strips from syrup. Let cool completely.
  7. Serve with yogurt and remaining syrup.
Recipe Notes

 

 

Share this Recipe

Related

Filed Under: Uncategorized Tagged With: cake, nut-free, orange, vegetarian, yoghurt

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Contributor

Karin Rockstad
Translator of Spanish-English

Download PDF

Untitled

​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

Donate now button

Visit the TWB website

Sign up to the TWB newsletter

Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

Footer

Terms of use

This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

Please read the full TERMS OF USE.

Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

Contact info

[email protected]

Copyright © 2023 · Translators Without Borders