Aromatic yogurt cake

Name: Aromatic yogurt cake - Lili B.
Ingredients: 5 eggs; 2 cups of peach yogurt (optional) (about 125 g each); 4 boxes of sugar; 4 boxes of flour; 1 box of oil; baking powder; orange zest. For frosting: powdered sugar; lemon juice; and candied orange peel.

Dessert - Aromatic yogurt cake by Lili B. - Recipia

The fragrant yogurt cake is one of those simple recipes that pleasantly surprised me from the very first attempt. It's made with peach yogurt, orange zest, and a few ingredients measured using the yogurt container itself. The batter comes together quickly, and the cake is baked in a round pan with a hole in the middle. For the finishing touch, I used a simple frosting made from powdered sugar and lemon juice, topped with a bit of candied orange peel. Quick Info Preparation time: about 15-20 minutes Baking time: about 45 minutes Total time: approximately 1 hour and 15 minutes, excluding complete cooling time Servings: about 10-12 slices, depending on portion size Difficulty: easy Recipe type: homemade yogurt cake with orange flavor Ingredients For the cake: 5 eggs 2 cups peach yogurt, about 125 g each 4 yogurt containers of sugar 4 yogurt containers of flour 1 yogurt container of oil Baking powder Grated orange zest For the pan: Butter, for greasing Flour, for dusting the pan For the frosting: Powdered sugar Lemon juice Candied orange peel Measurement note: all quantities measured in containers refer to the box or cup in which the yogurt was. In the original recipe, one yogurt container weighed approximately 125 g. There is no need to convert the measurements to grams if you use the same container for sugar, flour, and oil. Preparation method 1. Preparing the ingredients Preheat the oven to 180 degrees Celsius. Prepare a round pan with a hole in the middle. Grease it with butter and dust it with flour to prevent the batter from sticking during baking. If using candied orange peel instead of freshly grated zest, chop it as finely as possible. The original recipe used candied orange peel, which enhances the cake's flavor. 2. Beating the eggs with sugar Place the eggs in a bowl and add the sugar. Beat them well with a mixer until the mixture becomes frothy and lighter in color. This step is important as it helps achieve a lighter batter. 3. Adding the yogurt Incorporate the two cups of peach yogurt and continue mixing. Peach yogurt is used in the basic recipe, but you can choose any flavor you prefer, as long as you keep the indicated quantity. 4. Incorporating the oil Gradually pour in the oil while continuing to mix. Adding it in a thin stream helps to homogenize the mixture and prevents oily spots from forming in the batter. 5. Adding the flour and baking powder Mix the flour with the baking powder, then gradually add them to the liquid mixture. Continue mixing until the batter is smooth. There's no need to overmix once the flour is incorporated. Add the grated orange zest or the previously prepared candied orange peel and mix briefly to distribute it in the batter. 6. Baking Pour the mixture into the greased and floured pan. Gently level the surface, then place the pan in the preheated oven at 180 degrees Celsius. Bake the cake for about 45 minutes. The time may vary slightly depending on the oven and the pan used, so check the cake towards the end with a toothpick. If the toothpick comes out clean without wet batter, the cake is done. 7. Cooling and removing from the pan Allow the cake to cool before removing it from the pan. Once cooled, invert it onto a plate. It's important not to apply the frosting while the cake is still hot, as it will melt and run off too quickly. 8. Preparing the frosting For the frosting, mix the powdered sugar with lemon juice until you achieve a fluid consistency that can be poured, but not too runny. The amounts are not specified in the basic recipe, so add the juice gradually to the powdered sugar. Incorporate the candied orange peel if using. Pour the frosting over the cooled cake and let it drip down the sides. Why I make this recipe often I love this cake because it’s made with common ingredients and doesn’t require a complicated cream. The peach yogurt gives it flavor, while the orange zest subtly transforms the taste of what would otherwise be a very simple cake. The pan with a hole in the middle helps the cake bake evenly and makes it easy to slice. This is a recipe you can adapt by changing the yogurt flavor. The frosting is optional but adds a pleasant lemon and orange taste that pairs well with the cake. Tips Use the same container or yogurt cup for measuring sugar, flour, and oil. This is a key aspect of the recipe and should not be replaced with different-sized cups. The eggs and sugar should be beaten well before adding the yogurt. The mixture should become frothy, not just superficially mixed. Add the oil gradually, not all at once. Finally, after adding the flour, mix only until the batter is uniform. Check the baking with a toothpick after about 45 minutes. If there’s still batter on the toothpick, the cake needs more baking. Allow the cake to cool before removing it from the pan and before pouring the frosting. Substitutions Peach yogurt can be replaced with another type of yogurt, according to taste. The recipe allows for this change, but the quantity must remain the same: two yogurt containers. Freshly grated orange zest can be replaced with candied orange peel. In the version used, the candied peel was included in both the batter and the frosting. If you don’t want frosting, the cake can also be served plain after cooling. The source of the recipe presents it as an optional addition, not a mandatory part of the batter. Variations You can use yogurt of another flavor instead of peach, keeping the same measurement. The final taste will be mainly influenced by the chosen yogurt and the orange zest. For a more pronounced citrus flavor, you can keep the orange zest in both the cake batter and the frosting, as indicated in the basic recipe. Another simple variation is to make just the glaze of powdered sugar and lemon juice, without the candied peel. In this case, the orange flavor will remain only in the cake. Serving ideas Slice the cake after it has completely cooled and the frosting has set on top. It can be served plain, as a homemade cake, with coffee or tea. For a neater appearance, pour the frosting in the center of the cake and let it flow naturally to the edges. There’s no need to cover the entire surface evenly. Frequently Asked Questions Can I use another yogurt instead of peach yogurt? Yes. The basic recipe uses two containers of peach yogurt, but you can choose any flavor you prefer. Just keep the same quantity. What does “one container” of sugar, flour, or oil mean? The container is the box or cup in which the yogurt was. It is used as a measure for the other ingredients. In this recipe, the yogurt container weighed approximately 125 g. How do I check if the cake is baked? Insert a toothpick into the center of the cake. If it comes out clean without traces of wet batter, the cake is ready. Check after about 45 minutes of baking. When can I pour the frosting? After the cake has cooled and been removed from the pan. If it’s still hot, the powdered sugar and lemon frosting will melt and won’t stay on top. Is it mandatory to use candied orange peel? No, it’s not mandatory. You can use grated orange zest or omit it, but the orange flavor will be more subtle. In the original version, the candied peel is used to enhance the cake's flavor. Nutritional values The values below are estimates and depend on the actual weight of the container used, the amount of frosting, and the number of slices. The estimate is calculated for approximately 12 servings and should not be considered an exact value. A slice of plain cake, without a precise amount of frosting, may contain approximately: 330-380 kcal 5-7 g protein 45-55 g carbohydrates 13-17 g fat Most carbohydrates come from sugar and flour, while fats mainly come from oil and eggs. The frosting adds sugar and, depending on the amount used, can increase the caloric value of a slice. Storage and reheating Keep the cake covered at room temperature if consumed shortly. For longer storage, you can keep it in the refrigerator in a closed container to prevent the cake from drying out and absorbing odors. Before serving, let the slices sit at room temperature for a bit. The cake is not typically reheated as it has powdered sugar and lemon frosting, which would melt. It is best served cold or at room temperature after being allowed to soften slightly.

Aromatic yogurt cake

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