This Orange Yogurt Cake is a moist and flavorful dessert that combines the fresh citrusy flavor of oranges with the creamy richness of vanilla yogurt. It’s light, airy, and perfect for any occasion, from afternoon tea to a special celebration. The cake is glazed with apricot jam and garnished with grated coconut, adding a deliciously sweet and fruity finish. The combination of citrus and coconut provides a refreshing taste, while the hint of vanilla enhances the overall flavor. Easy to make and requiring simple ingredients, this cake is bound to become a household favorite.

Full Recipe:

Ingredients:

For the Cake:

Oranges – 3 (zest and juice)

Egg – 1 large
Sugar – 80 g (about 1/3 cup + 2 tbsp)
Vanilla sugar – 8 g (1 tsp)

Salt – 1 pinch
Sunflower oil – 80 ml (about 1/3 cup)
Vanilla yogurt – 150 g (about 1/2 cup)

Flour – 150 g (about 1 cup + 1/4 cup)
Baking powder – 9 g (about 1 tsp)

For the Glaze and Garnish:

Apricot jam – 2-3 tablespoons (for glazing)
Grated coconut – 2 tablespoons (for garnish)
Mint leaves – optional, for garnish

Step-by-Step Instructions:

Step 1: Prepare the Oranges

Zest and Juice the Oranges: Begin by zesting two of the oranges and set the zest aside. Then, juice all three oranges to extract about 150 ml (2/3 cup) of fresh orange juice. Set the juice aside for later.

Step 2: Prepare the Cake Batter

Beat the Egg and Sugars: In a large mixing bowl, beat 1 large egg, 80 g of sugar, 8 g of vanilla sugar, and a pinch of salt until the mixture becomes light and frothy. This helps incorporate air, which gives the cake a light texture.
Add the Oil and Yogurt: Slowly add 80 ml of sunflower oil while continuing to beat the mixture. Then, mix in 150 g of vanilla yogurt until smooth and fully combined.
Incorporate the Orange Zest and Juice: Stir in the orange zest and 2/3 cup of fresh orange juice. The citrus flavors will blend into the batter, giving the cake a fresh and zesty taste.

Step 3: Sift in the Dry Ingredients

Combine Flour and Baking Powder: In a separate bowl, sift together 150 g of flour and 9 g of baking powder. Sifting helps avoid clumps and ensures an even distribution of the baking powder, which is essential for the cake to rise evenly.
Mix Wet and Dry Ingredients: Gradually fold the flour mixture into the wet ingredients using a spatula or a whisk. Stir until just combined. Be careful not to overmix, as this can make the cake dense.

Step 4: Bake the Cake

Preheat the Oven: Preheat your oven to 180°C (350°F).
Prepare the Baking Pan: Grease a 9-inch round cake pan with butter or oil and dust it with flour to prevent the cake from sticking. Alternatively, you can line the pan with parchment paper.

Bake: Pour the cake batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 5: Glaze and Garnish the Cake

Warm the Apricot Jam: In a small saucepan, warm 2-3 tablespoons of apricot jam over low heat until it becomes runny and easy to spread.
Glaze the Cake: Brush the warm apricot jam over the top of the cooled cake using a pastry brush. This adds a beautiful shine and fruity flavor to the cake.
Add Grated Coconut: Sprinkle 2 tablespoons of grated coconut over the glazed cake, giving it a lovely tropical touch.

Garnish with Mint Leaves: If desired, garnish the cake with a few fresh mint leaves for an extra pop of color and freshness.

Step 6: Serve the Cake

Slice and Serve: Slice the cake into wedges and serve it at room temperature. The cake pairs beautifully with tea, coffee, or a light dessert wine.

Cooking Tips:

Use Fresh Orange Juice: For the best flavor, use freshly squeezed orange juice rather than store-bought juice. Fresh juice has a brighter and more intense citrus flavor.
Room Temperature Ingredients: Make sure that the egg and yogurt are at room temperature before mixing. This ensures that the ingredients blend more smoothly and creates a more uniform batter.
Optional Mix-Ins: You can add extra flavors or textures to the cake by folding in chocolate chips, chopped nuts, or even a handful of dried fruits like cranberries.

Cooling the Cake: Allow the cake to cool completely before glazing, as applying the glaze to a warm cake can cause it to absorb the jam unevenly.
Substitute for Yogurt: If you don’t have vanilla yogurt, you can use plain yogurt or Greek yogurt. Simply add 1 teaspoon of vanilla extract to compensate for the lack of vanilla flavor.

Storage:

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. The cake stays moist and the citrus flavors become even more pronounced after a day or two.

Freezing: You can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw the cake at room temperature, then glaze and garnish before serving.

Nutritional Facts (Per Serving, Based on 8 Servings):

Calories: 290-320 kcal
Protein: 5-6 g

Fat: 12-14 g
Carbohydrates: 40-45 g
Fiber: 1-2 g

Sugar: 25-30 g
Sodium: 150-180 mg

This cake is relatively low in fat due to the use of sunflower oil and yogurt, making it a lighter option compared to butter-based cakes. It also provides a good source of vitamin C from the fresh oranges, while the grated coconut adds a small amount of fiber and texture.

Frequently Asked Questions (FAQs):

1. Can I use a different oil instead of sunflower oil? Yes, you can substitute sunflower oil with any neutral oil like vegetable oil or canola oil. Avoid using strong-flavored oils like olive oil, as it can overpower the orange flavor.

2. Can I use a different type of yogurt? Yes, you can use plain or Greek yogurt instead of vanilla yogurt. If using plain yogurt, you may want to add an extra teaspoon of vanilla extract to enhance the flavor.

3. Can I replace the apricot jam with another type of jam? Yes, feel free to use any type of fruit jam you like for glazing the cake. Orange marmalade, peach jam, or even raspberry jam would all work well in this recipe.

4. How do I prevent the cake from being too dense? Make sure to sift the flour and baking powder together, and be careful not to overmix the batter. Overmixing can result in a denser cake.

5. Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 replacement and that the blend contains xanthan gum or a similar binder.

Conclusion:

This Orange Yogurt Cake with Coconut and Apricot Glaze is a delicious and refreshing dessert that’s perfect for any occasion. The combination of zesty orange, creamy vanilla yogurt, and a sweet apricot glaze makes this cake truly special. Whether you serve it for afternoon tea or as a light dessert after dinner, this cake is sure to impress with its bright flavors and soft texture. The simple ingredients and easy preparation make it accessible to bakers of all skill levels, while the vibrant citrus notes bring a refreshing twist to a classic cake. Garnished with coconut and mint leaves, this cake is as visually appealing as it is tasty. Enjoy every bite of this delightful treat!