Really, let’s be serious, dessert is my favorite…

do people doubt this?

I have been trying some new desserts lately. (the french king cake was one…)  Um, yum, dessert is a hobby. The whole thing… making it and then eating it.

Again, is anyone out there surprised?

Regardless, I have had a ton of stuff in life going on in the past few weeks.   I feel like the weekends come…. I really just look forward to mixing, smelling, slicing and eating some delightful creation.

One weekend, I whipped out an Orangette recipe that I have always just wanted to taste.

A French-Style Yogurt Cake with Orange.

(the Orangette/Molly version has Lemon instead of the Orange.  But really, we are crawling in oranges around here this time of year and I LIKE oranges better so why not?)

adapted from my favorite, A Homemade Life.

There are three components, all I think amazing.

for the cake:

  • 1/2 cup plain whole milk yogurt, well stirred
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cup unbleached all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. grated orange zest
  • pinch of salt
  • 1/2 cup canola oil

for the syrup:

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup powdered sugar, sifted

for the icing:

  • 3 T freshly squeezed orange juice
  • 3/4 cup powdered sugar

Preheat the oven to 350 degrees Fahrenheit.  Grease a 9in round cake pan.  Line the bottom with a circular piece of parchment.

In a medium bowl, whisk flour, baking powder, and salt.  Add zest and whisk.

In your kitchen aide mixer, combine yogurt, sugar and eggs.  Add flour mixture and stir to combine.  Then add the oil until it is yellow and smooth.

Pour in the pan and bake for 28(ish) minutes.  A pick will come out clean and take it out immediately.

Cool the cake for 15 min and then remove from the pan.

While the cake is still warm, you should syrup it on a wire rack.  Mix the juice and sugar together.  Spoon the syrup on the cake slowly over the whole cake.  I even put a cookie sheet below the wire rack so that I could catch all the delicious liquid and repour it on top of the cake.

{my cake, just syrup-ed}

Now, let the cake completely cool.

Mix the icing ingredients together and spoon that over the cool cake….

YUM.

I waited to serve this until later that evening, so the icing was firm.

SO fresh and yummy and sweet and springy.

 

Facebook Twitter Email Pinterest

2 thoughts on “Really, let’s be serious, dessert is my favorite…

    1. Molly and Brandon’s place is AMAZING. A treat for us and comes with our highest recommendations. I am originally from NJ, so I grew up with NY style pizza crust. This is the closest thing in town I have found to reality.

Leave a Reply