Cardamom Orange Yogurt Cake

Ingredients

Servings

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

US / METRIC

Cake

2 cups

Cake Flour

1/2 Tbsp

Baking Powder

1/2 tsp

Salt

1 cup

Granulated Sugar

2

Large Eggs

2

Oranges , zested, juiced

2 tsp zest and 1/2 cup juice needed

1/3 cup

Unsalted Butter , melted

1 cup

Plain Greek Yogurt

1/2 Tbsp

Ground Cardamom

1 Tbsp

Grand Marnier

Glaze

1 Tbsp

Grand Marnier

1/4 cup

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 (2 cups) , Baking Powder (1/2 Tbsp) , and Salt (1/2 tsp) . Set aside.

Step 3

In a large bowl using an electric mixer beat together Granulated Sugar (1 cup) , Large 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 (1/3 cup) to incorporate. Continue adding Plain Greek Yogurt (1 cup) , Grand Marnier (1 Tbsp) , and Ground Cardamom (1/2 Tbsp) .

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 (1 Tbsp) , Granulated Sugar (1/4 cup) , 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.