Orange And Kiwi Yogurt Cake Recipes

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
• Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
• Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
• Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

EASY UPSIDE DOWN KIWI CAKE RECIPE BY TASTY

Steps:

• On a cutting board, cut the castella into ¼-inch (6 mm) slices.
• In a bowl, use a hand mixer to combine the heavy cream and sugar.
• Add the Greek yogurt and blend until stiff peaks form.
• Line a 7x7 inch (18x18 cm) bowl with plastic wrap and add the sliced kiwi to the bowl.
• Add a layer of whipped cream to cover the kiwi. Place the castella on the cream.
• Add half of the chopped orange and pineapple. Cover with a layer of whipped cream, and top with castella. Add the remaining half or orange and pineapple, top with whipped cream, and remaining castella.
• Cover the top layer in plastic wrap, and refrigerate for 3 hours.
• Place a plate on the opening of the bowl, and gently turn the bowl over, removing the plastic wrap.
• Slice the cake, and serve.
• Enjoy!

ORANGE-YOGURT CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
• Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.

ORANGE-GINGER YOGURT CAKES

Steps:

• Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
• Preheat oven to 375 degrees. Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
• In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
• Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
• When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.

ORANGE AND KIWI YOGURT CAKE

Steps:

• preheat oven to 350.
• grease/flour a bundt, 13x9, or 2 loaf pans.
• *Forcoffee cake, omit baking soda and give 5 or 10 minutes more bake time.
• dice kiwi, drain and squeeze oranges.
• mix flour, baking powder, baking soda, salt, and set aside.
• beat butter, sugar, orange extract, and peppermint extract in large bowl until creamy.
• beat in egg whites and yogurt.
• beat in flour, then orange and kiwi.
• bake 50-60 minutes until toothpick comes out clean.
• cool on wire rack ten minutes, invert and cool completely.
• glaze the cake.

ORANGE YOGURT CAKE

Steps:

• Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
• Combine the dry ingredients (the first five listed).
• Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
• Add yogurt, juice, and dry ingredients to the egg mixture gradually.
• Bake for 45 minutes, until the cake is firm and golden.
• Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
• Lower heat and simmer for 10 minutes.
• Allow to cool, and remove the cinnamon stick and orange peel.
• Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring!
• I think this cake tastes best when it's completely cooled, so try to wait a while before eating.

CHOCOLATE ORANGE YOGHURT CAKE

Steps:

• Preheat the oven to 350 F/ 180 C degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan (2lb loaf tin). Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, cocoa, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup (200g) sugar, the eggs, orange zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
• Meanwhile, cook the 1/5 cup (100ml) orange juice and remaining 1/3 cup (80g) sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. 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 in. Cool.
• For The Glaze: Combine the confectioners' sugar and orange juice (and cocoa if required) and pour over the cake.
• OR Alternative Fudgy Glaze: In a large saucepan over medium heat, combine orange chocolate, butter and milk. Bring to the boil, stirring frequently. Remove from heat stir in orange juice thoroughly then beat in icing sugar, salt and vanilla. Beat until smooth, adjusting consistency with more milk or sugar, if necessary.