Friday, July 30, 2010

Lynn's Easy Yogurt Cake, An Orange Version

Pam is traveling in Europe this week.  In the meantime, here's one of her previously published blogs...

The last two days have been beautiful in New York. The sun has been shining and everywhere I shop I'm surrounded by oranges. I was shopping for organic lemons to make Limoncello, and when I saw these organic oranges with the sun shining on them, I couldn't resist. I bought half a dozen.

Of course, when I returned home I completely forgot about the Limoncello and started candying the oranges. My original idea was to dip them in tempered dark chocolate, but when I remembered Lynn's Easy Yogurt Cake, I decided to make an orange version.
I diced the peels, and folded them into the batter, and placed the slices on top of the cake. The fragrance of the orange flower water was fresh and had me dreaming of warmer climes.  I filled  a 9 inch spring form, and baked it for about 40 minutes. It filled the kitchen with a lovely aroma. The kids couldn't believe they were leaving for school before it was out of the oven. 

While it was cooling, I found fresh rosemary in the refrigerator. It's too late now, but next time I'm going to add a little minced rosemary, I love the way it's fragrance commingles  with the orange.

Easy Orange Yogurt Cake

1 cup plain Fage Greek Yogurt
1 cup sugar

2 large eggs
1 teaspoon orange flower water
1 tablespoon rum
1/3 cup butter, melted, or organic safflower oil

1 2/3 cups self rising flour
Pinch of sea salt

Preheat oven to 350 degrees F. 
Grease a 9 inch spring form pan.

Beat yogurt and sugar together in the bowl of an electric mixer. Add eggs one at a time, continually beating. Blend in Orange Flower Water , butter and rum. Add flour and beat on high of 30 seconds to develop the cake's texture. According to Rose Levy Beranbaum, this is a must!
Pour into the prepared pan. Bake 35-40 minutes, until golden and a Cake Tester, inserted in the center, comes out clean. 

Almond Whipped Cream

1 cup heavy whipping cream
1 teaspoon almond extract
1/4 cup superfine sugar

Add all ingredients to a bowl and whip until soft peaks form.   

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