Cardamom Orange Yogurt Cake

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Cake

275 g

Cake Flour

7 g

Baking Powder

3 g

Salt

200 g

Granulated Sugar

2

Farmhouse Eggs® Large Brown Eggs

2

Oranges , zested, juiced

2 tsp zest and 1/2 cup juice needed

75 g

Unsalted Butter , melted

285 g

Plain Greek Yogurt

3 g

Ground Cardamom

15 mL

Grand Marnier

Glaze

15 mL

Grand Marnier

50 g

Granulated Sugar

1

Orange , juiced

3 Tbsp of juice needed

Cooking Instructions

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Step 1

Preheat oven to 350 degrees F (180 degrees C). Grease and line with parchment a 9x3-inch round cake pan.

Step 2

Over a sheet of parchment paper, sift together Cake Flour (275 g) , Baking Powder (7 g) , and Salt (3 g) . Set aside.

Step 3

In a large bowl using an electric mixer beat together Granulated Sugar (200 g) , Farmhouse Eggs® Large Brown Eggs (2) , and 2 tsp zest from Oranges (2) until light, creamy and triple in volume, approximately 3-4 minutes.

Step 4

Lower speed and slowly add Unsalted Butter (75 g) to incorporate. Continue adding Plain Greek Yogurt (285 g) , Grand Marnier (15 mL) , and Ground Cardamom (3 g) .

Step 5

Add half the sifted flour mixture and 1/2 cup of Orange Juice beating until combined. Add remaining flour and remaining juice, beating until smooth - approximately 30 seconds.

Step 6

Pour into prepared pan and smooth out top. Bake for 37-40 minutes or when a toothpick inserted into center comes out clean.

Step 7

Combine Grand Marnier (15 mL) , Granulated Sugar (50 g) , and Orange (1) in a small saucepan and bring to a boil, whisking often. Once at a boil, allow to boil for 2 minutes.

Step 8

While cake is hot, brush with orange syrup allowing syrup to be absorbed before brushing on more.

Step 9

Allow cake to cool completely on a wire rack. When cool loosen edges and remove from pan and cut into wedges. Serve with sweetened whipped cream or ice cream.