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Orange Yogurt Cake Bizcocho De Naranja Recipe

Indulge in the sunshine with this irresistible Orange Yogurt Cake Bizcocho De Naranja! Inspired by the orange groves of Seville and Valencia, Spain, this moist cake bursts with triple orange flavor from fresh juice, zesty marmalade, and a hint of orange liqueur. Imagine the vibrant aroma of oranges filling your kitchen as you bake this delightful treat. Perfect for any occasion, this cake is easily freezable for later enjoyment. Garnish with fresh berries and a sprinkle of orange zest for an extra touch of elegance.

Prep Time 20 mins
Cook Time 75 mins
Calories 232.7 kcal
Protein 6g
Rating 4.0 (1 Reviews)
Orange Yogurt Cake Bizcocho De Naranja

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orange Yogurt Cake Bizcocho De Naranja

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How to Make Orange Yogurt Cake Bizcocho De Naranja

  1. Preheat oven to 350°F (175°C).
  2. In a small saucepan, combine 1/2 cup fresh orange juice and bring to a simmer over medium-high heat.
  3. Remove from heat and stir in a pinch of saffron threads.
  4. Let stand for 10 minutes.
  5. Whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  6. In a large bowl, cream together 1 cup granulated sugar, 2 large eggs, and 1 large egg white using a mixer at medium speed for 5 minutes, until light and fluffy.
  7. Beat in 1 cup plain yogurt until well combined.
  8. Gradually add 1/2 cup vegetable oil and the saffron-infused orange juice mixture, beating until well blended.
  9. Add half of the dry flour mixture to the wet ingredients, beating until just combined.
  10. Repeat with the remaining flour mixture, mixing until just incorporated.
  11. Pour batter into a greased and floured 9-inch round cake pan.
  12. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  13. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  14. While the cake cools, prepare the glaze: In a small saucepan, combine 1/2 cup orange marmalade and 1 tablespoon orange liqueur.
  15. Bring to a simmer over medium heat, stirring constantly, until slightly thickened.
  16. Strain the glaze through a fine-mesh sieve to remove any solids.
  17. Once the cake is completely cool, place it on a serving platter and pour the glaze evenly over the top, letting excess drizzle down the sides.
  18. Garnish with fresh raspberries, strawberries, mint sprigs, and grated orange zest (optional).

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

87g

Fat

5g

Carbs

12g

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Time To Make Course Cuisine Preparation Desserts Spanish European Cakes 4 Hours Or Less