The5-minute yogurt and orange cakeis an aromatic and super soft dessert perfect for breakfast but also a delicious base ideal forfillingwithcustard and fresh fruit, a quick recipe that will surprise you.
The 5-minute cakes are one of my specialties, you often ask me for soft cakes that can be made quickly but are also versatile so I created my series of quick cakes that, over the years, you have greatly appreciated.
There are many traditional and extraordinary desserts that are part of classic pastry like the paradise cake or the margherita cake but often you need to make an even simpler cake, the 5-minute yogurt and orange cake is perfect for beginners or for those who come home from work and have little time to spend in the kitchen but don’t want to give up a healthy and genuine breakfast for their family.
Want to substitute peanut oil with butter?
Substituting oil with butter is very simple, just consider an additional 20%, so if the recipe calls for 100 g of oil, you should substitute it with 120 g of melted and slightly cooled butter.
Try the other versions:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 278.56 (Kcal)
- Carbohydrates 43.40 (g) of which sugars 21.48 (g)
- Proteins 5.56 (g)
- Fat 10.30 (g) of which saturated 2.55 (g)of which unsaturated 7.15 (g)
- Fibers 0.70 (g)
- Sodium 26.81 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 eggs (medium size)
- 1/3 cup peanut oil (or another seed oil or 6 tbsp melted butter)
- 1/2 cup plain yogurt (1 container)
- 1/4 cup orange juice
- 1 packet baking powder
- 1 tsp vanilla extract
- orange zest (grated, zest of one organic orange)
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 2 tbsp powdered sugar
Tools
- 2 Bowls
- 1 Whisk
- 1 Springform pan 9 inches diameter
- 1 Sieve
- 1 Scale
Procedure
First, wash the organic orange, dry it, then grate the zest and squeeze it to obtain the juice, we will use 50 g.
Sift the flour with the baking powder in a bowl.
In another bowl, mix the eggs with the sugar, add the orange juice and zest, yogurt, oil, and vanilla, and incorporate everything with a whisk.
Pour the liquid ingredients into the bowl with the dry ingredients and mix with the whisk to obtain a smooth and lump-free batter.
Butter and flour a 9-inch diameter pan and pour the batter into the pan.
Bake the cake in a preheated static oven at 350°F for about 40 minutes; the cooking time depends on the oven’s power, perform the toothpick test, and if necessary, extend it for a few minutes.
Remove the cake from the oven, let it cool slightly, and place it on a serving plate. Let it cool completely.
The5-minute yogurt and orange cakeis ready, dust it with powdered sugar and serve.
It’s also great filled with custard and fresh fruit.
Advice
Storage
The5-minute yogurt and orange cakecan be stored at room temperature for 3/4 days.
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