Orange and Yoghurt Cake

This wonderfully moist orange infused cake comes from Zesty South Indian Kitchen a fun food blog filled with great Western and Traditional Indian recipes:


Ingredients:

• All-purpose flour: 1½ cup / 210 g (I used Unbleached King Arthur flour)
• Granulated sugar: ¾ cup/156g
• Unsalted butter: 3 tablespoon
• Canola oil: ¼ cup/ 46g
• Yogurt: 1/3cup (I used home made one)
• Baking soda: ¼ teaspoon
• Baking powder: ¼ teaspoon (I used aluminum free one)
• Salt: ¼ teaspoon
• Vanilla extract: ½ teaspoon/2g
• Orange Zest: 1 tablespoon
• Orange juice: ½ cup (about 3 oranges)
• Freshly grated ginger: ½ tablespoon

For orange syrup

• Orange juice: 1/5 cup
• Sugar: ½ tablespoon 

Method:

Preheat oven 350 degree Fahrenheit. Line the 9 inch cake pan with parchment paper and butter and flour the sides and set aside.

Zest the orange and extract the juice from them and set aside. Grate ginger using a micro plane or a zester and set aside.

Mix the orange zest with sugar and set aside.

In a large bowl sift together flour, baking soda, baking powder and salt and set aside.

In bowl mix oil, melted butter and sugar and beat them until everything gets incorporated well. To this add orange juice, yogurt, vanilla extract and mix again for 30 seconds, to this gradually add eggs at time (I forgot this added two eggs at same time) and combine everything well.

To this add dry ingredients as two addition, mix well during every addition.

Pour the batter into the prepared cake pan. Bake for 28 minutes or until skewer comes out clean.

Cool the cake in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.

While cake is cooling make orange syrup by reducing orange juice and sugar in medium heat for about 3 minutes. Pour the syrup over the cooled cake. 

Enjoy!