March 2nd, 2009

orange_yoghurt_cake

Sticky Orange Cake with Natural Yogurt Topping

This Sticky Orange Cake with Natural Yoghurt Topping is a tribute to my very good friend Fabien. Fabien is an outstanding pastry chef and the two of us certainly have one thing in common and that is striving for perfection. I owe Fabien a big thanks, as he taught me a lot about the art of pastry. This sticky orange cake recipe is one of the first of Fabien’s delights that I had the privilege of tasting. He’s naturally protective over his recipes so I am honoured to have this one.

The ingredients make this cake unique. Using  whole boiled oranges gives this cake it’s sticky dense characteristic and ultimate orange punch. The yoghurt topping garnished with pomegranate seed, pistachio nuts and freshly grated orange zest complements the moist deliciousness of the cake.

orangeSticky Orange Cake
  • 2 whole fresh oranges
  • 100ml of the cooking water from the oranges
  • 6 whole free range eggs
  • 250g unrefined caster sugar
  • 100g plain flour
  • 200g ground almonds
  • 1tsp baking powder

Wash the oranges; place them in a saucepan and cover with cold water. Bring the oranges to the boil and simmer for approximately 1 ½ hours, until completely soft. Let the oranges cool completely in the cooking liquid.

Preheat the oven to 150°C and grease two 24cm x 9cm x 6.5cm loaf shape moulds.

Place the boiled oranges (skin and all) in a food processor with 100ml of the cooking liquid, puree till a very smooth.

Transfer the orange puree to a large mixing bowl, add the eggs and sugar and mix well. Fold the ground almonds into the batter. Sieve the flour and baking powder over the batter and fold the flour in with a metal spoon. The cake batter will be very runny.

Spoon the cake mixture in to the prepared moulds and place on the middle shelf of the preheated oven, bake for 1 hour. Test the cake by inserting a metal skewer; if it comes out clean the cake is cooked. The texture of this cake is moist and dense, nearly the texture of a baked cheesecake. Let the cake cool for 20 minute, turn the cake out on to a cooling rack and cool completely before you garnish the cake with the natural yoghurt topping.

orange_yoghurt_miniNatural Yoghurt Topping
  • 300g natural yoghurt
  • 20g unrefined caster sugar
  • 1 leaf of gelatine
  • 100ml milk
  • 1 pomegranate, seeds only
  • zest of one orange
  • 1tbs pistachio nuts, chopped

Soak the gelatine in cold water.

Bring the milk and sugar to the boil. Squeeze the gelatine leaf to remove the water.

Add the soaked gelatine to the hot milk and stir to dissolve.

In a medium size mixing bowl mix the natural yoghurt and the milk, mix well. Let the yoghurt cool to a soft set before spreading the yoghurt topping onto the cold cakes.

Sprinkle the pomegranate seeds, orange zest and chopped pistachio nuts over the yoghurt topping before it sets completely.

Makes 2 x 24xm x 9cm loaf shape cakes

Food Fanatics Tips

Use miniature loaf shape moulds for individual mini cakes, ideal for afternoon tea. This cake keeps well and will remain moist.It will last for up to three days in the fridge.


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9 Comments to “Sticky Orange Cake with Natural Yogurt Topping”

  1. Great recipe – really enjoyable to make, and does have a great orange flavour. Full review just here

    http://apocalypsebakery.wordpress.com/2011/02/01/i-dont-like-it-but-thats-because-im-a-child-whole-orange-cake-with-natural-yoghurt-topping/

    Wonderful website – thank you so much!

  2. Viviana Dixon says:

    I wanted a cake recipe with almonds and this is one of the best I have found. Simply delicious, easy to prepare, healthy and all the family loves it.

  3. Hello , I am in my kitchen and just finished to make this cake , it’s in the ove right now , I can’t wait to have a bite !

    I have a blog too I would like to share with you

    http://dansmongrosventre.blogspot.com/

    It’s in french and english as I am of both nationalities , and I currently live in San Francisco. I hope you will enjoy it !

    best to all of you foodies

  4. [...] de um ingrediente novo.  Literalmente passo dias sonhando com uma mesma coisa. E dessa vez foi com esse bolo de laranja. Quer dizer, como não sonhar com um bolo que leva 2 laranjas inteiras, com casca e tudo?? Claro [...]

  5. Gasparzinha says:

    I think this cake must be superb! Congratulations, the blog is fantastic! :)

  6. Gala says:

    That looks simply gorgeous….natural flavors with natural beauty.

  7. Trissa says:

    I may have spent the whole afternoon looking at your gorgeous blog instead of working! I said to myself “okay, 10 minutes work, 30 minutes looking at the blog of Madalene”… after awhile I said who am I kidding, I just spent the rest of the afternoon reading each and every post. I am you newest biggest fan!

  8. Lori says:

    That little cake looks tastey and delicious. It is so pretty.

  9. Martin Moore says:

    Hi! I tried this recipe earlier this week – it’s delicious and incredibly moist.

    I found that I had to use a couple more gelatine leaves to set the topping (was too runny without them).

    My partner loved the cake too and was as delighted with the way it looks as much as the taste!

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