1tsp5 ml finely grated orange zest (about 1/2 orange)
Orange segmentssee note
Baby basil or mint leaves
For the orange yogurt cake: Preheat oven to 350°F (175°C). Butter a 9-in (23-cm) springform pan. Dust with flour, then invert the pan and tap it to remove excess flour. Set aside. (See note for baking pan alternatives.)
In a mixing bowl, sift the flour, baking powder, and salt together; whisk to combine. In a second mixing bowl, combine the sugar and orange zest; rub the two together using the back of a spoon or the tip of your fingers to thoroughly infuse the orange flavor into the sugar. Add the yogurt, oil, orange juice, and vanilla; whisk to combine. Add the eggs, one at a time, whisking well between each addition. Add the flour mixture and stir just to incorporate.
Pour the batter into the prepared baking pan. Bake for about 50 minutes, or until the cake is golden, set, and a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely.
For the citrus whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl if using a hand mixer, combine the cream, sugar, and zests. Beat until medium peaks form. (Chantilly cream is usually beaten until soft peaks form, but for the whipped cream to hold well for piping, it’s best to get a bit past that point. The cream should hold well when you create a peak, but ever-so-slightly droop at the top. Make sure not to overbeat the whipped cream.) Cover and refrigerate until service.
To serve the orange yogurt cake: Run a sharp knife along the outside of the cake, then unmold. Set the cake on a serving platter or a cake stand. If desired, transfer the citrus whipped cream to a piping bag fitted with a large St. Honoré tip. Pipe the citrus whipped cream in curly patterns over the top of the cake. Alternatively, spoon the citrus whipped cream over the cake. Decorate with orange segments, pomegranate seeds, and basil leaves.
STORAGE: You can refrigerate the naked orange yogurt cake in a cake keeper or an airtight container for up to 2 days, or freeze it tightly wrapped in plastic wrap for up to 1 month. Thaw overnight, then bring back to room temperature at least 1 hour before garnishing with the citrus whipped cream and toppings.
To use different baking pans: This orange yogurt cake would usually be made in a 9-in (23-cm) springform pan, but you can also use an angel food cake pan to create a festive ring cake, a muffin pan, to make individual cakes, or a square baking pan for a more casual shape. Whatever pan you use, always make sure to generously butter and lightly flour it so you’ll be able to unmold the cake easily. (Refer to the instructions in the recipe above.) Also make sure to adjust the baking time according to the pan size you choose.
How to make orange segments: First, peel the fruit with a knife: cut off both the top and bottom of the fruit. Stand the fruit on either of the flat ends. Run a very sharp paring knife along the fruit from top to bottom, removing the skin and pith, leaving the flesh bare. Rotate the fruit and repeat. To collect segments, take the peeled fruit in one hand, and run a sharp knife alongside the membranes, leaving entirely bare pieces of fruit behind. You should make sure to do this over a bowl and squeeze the remaining membrane to catch all dripping juices. You can use the juice in this recipe, or save it for your next smoothie or cocktail.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.