Orange cake with yogurt cream

Name: Orange cake with yogurt cream
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 0
Ingredients: Sugar 1 ¼ cup; Type 00 flour 1.6 cups; Greek yogurt 0.7 cup; Sunflower seed oil 10 tbsp; Potato starch 0.8 cup; Baking powder 4 tsp; Eggs medium 3; Orange peel 2; Orange juice 1; Fine salt 1 pinch; Greek yogurt 3 cups; Fresh liquid cream 1 ¼ cup; Powdered sugar 0.8 cup; Gelatin in sheets 0.875 oz; Vanilla bean 1; Candied orange to taste; Oranges thin slices to taste

it de es

581

Calories per serving

Energy Kcal 581
Carbohydrates g 67.7
of which sugars g 43.3
Protein g 11.2
Fats g 29.5
of which saturated fat g 9.82
Fiber g 1.8
Cholesterol mg 94
Sodium mg 179

Difficulty: Average
Prep time: 45 min
Cook time: 30 min
Makes: pieces
Cost: Low

PRESENTATION

If you're craving a really, really good Italian dessert, this orange yogurt cake is a must-try. Seriously, you gotta try it. It's like the kind of sweet treat you'd find on tables across Italy, but with a modern twist. Instead of heavy ingredients, this cake gets its moist and light texture from yogurt and seed oil. Pretty simple, right? And look, it feels a bit more genuine and guilt-free. The pan di Spagna—infused with orange zest—provides a fresh citrus burst in every bite.

The filling is a creamy mix of white yogurt and whipped cream, subtly flavored with vanilla bean. Which is great. It adds a sweet note without overpowering the senses. Topping it off, candied orange slices add a fancy touch. They also offer a fun, tender bite with an extra orange kick. For sure.

Whether you're enjoying this cake as a snack with coffee or as a nice finish to dinner, it's versatile. And listen, it’s just what a good orange cake with yogurt should be. In some regions of Italy, folks might swap out the oil for butter, but using oil makes this orange yogurt loaf extra soft and gives it that light, almost fluffy feel.

The yogurt, used in both the batter and the filling, keeps things tangy and not overly rich. It's got a vibe more like a healthy orange cake rather than a dense holiday dessert. Unlike a typical orange pound cake or orange bundt cake, this recipe offers a creamy filling and a golden sponge. And you know what? The texture of those candied oranges really stands out.

Whether you call it an easy orange cake recipe or just a weekday treat, it fits perfectly for birthdays or even just because you want something a little special. The touch of vanilla in the yogurt cream might remind you of a Greek yogurt cake, but the orange flavor sets it apart. This is the kind of cake that leaves an impression because it’s not just another dessert—it's lighter, fresher, and absolutely worth sharing, even when there's no big occasion. Honestly, can't go wrong with this one.

INGREDIENTS

581

Calories per serving

Ingredients for a 9.5-inch diameter cake pan: Sugar 1 ¼ cup (340 g); Type 00 flour 1.6 cups (200 g); Greek yogurt 0.7 cup (170 g); Sunflower seed oil 10 tbsp (140 g); Potato starch 0.8 cup (100 g); Baking powder 4 tsp (16 g); Eggs 3 - medium; Orange peel 2; Orange juice 1; Fine salt 1 pinch

for the cream: Greek yogurt 3 cups (700 g); Fresh liquid cream 1 ¼ cup (300 ml); Powdered sugar 0.8 cup (100 g); Gelatin in sheets 0.875 oz (25 g); Vanilla bean 1

for garnishing: Candied orange to taste; Oranges to taste - thin slices

Preparation

How to prepare Orange cake with yogurt cream

To make the orange cake with yogurt cream, start with the preparation of the base: place the egg yolks in the bowl of a stand mixer fitted with a whisk, making sure to set aside the egg whites for later use. Add half of the granulated sugar to the yolks 1, start the mixer and beat the mixture to combine the ingredients 2, with the mixer running, pour the yogurt into the bowl 3

and the seed oil 4. Continue until the ingredients are incorporated and the mixture is smooth and homogeneous. Now grate the orange zest 5, squeeze the juice 6

and strain it through a sieve 7 to collect the seeds. Add the orange juice to the mixture 8 and whisk for a few moments, just enough time to absorb the liquid. At this point, sift the dry ingredients: flour, potato starch, and baking powder, and add them to the mixture one tablespoon at a time 9. Continue beating with the whisks until the ingredients are completely combined.

Now incorporate the grated orange zest as well 10. Take the egg whites you set aside and beat them to stiff peaks with a pinch of salt and the remaining half of the granulated sugar using a stand mixer with a whisk or an electric hand mixer. Gently fold the beaten egg whites into the mixture with a spatula, moving from bottom to top 11 to avoid deflating them. Then take a 9.5-inch springform pan, grease it, and line it with parchment paper (you can consult the procedure here: how to line a cake pan with parchment paper). Pour the batter into the pan 12 and bake the cake in a preheated static oven at 356°F for 45 minutes until it is golden on the surface (or in a convection oven at 320°F for about 35 minutes).

Once cooked, take it out of the oven and let it cool 13. Now focus on the cream: soak the gelatin in cold water for 10 minutes 14. Split the vanilla bean in half lengthwise, extract the seeds, and add them to the yogurt 15.

Whip 7 fl oz of cream 16 with half of the powdered sugar using a stand mixer or an electric hand mixer; separately, mix the remaining half of the powdered sugar with the yogurt 17 and then incorporate the freshly whipped cream. Finally, dissolve the gelatin in the remaining 3.5 fl oz of heated cream 18

and add the obtained mixture to the cream of panna and yogurt 19; mix well, cover the cream with plastic wrap 20, and let it rest for at least 1 hour in the fridge. When the cake is ready, remove it from the oven and let it cool, once cool, cut it in half with a serrated knife 21.

Fill the cake with half of the yogurt cream, spreading it with a spatula 22. Cover the cake with the other half of the base 23. At this point, you can take care of the garnish: take the remaining cream, blend half of it in the mixer for a few moments with a tablespoon of liquid cream 34

to soften and make it smoother 25. Place the cake on a wire rack and let the cream drip 26 to fully cover the base. Put the remaining cream in a piping bag fitted with a star nozzle and decorate the surface of the cake with dollops 27.

Cut thin slices of oranges and score them with a knife 28, fold the slices creating a sort of spiral that you will apply to the cake along with the candied orange peels 29. Your orange cake with yogurt cream is now ready to be enjoyed 30!

Storage

Store the cake with yogurt cream for a couple of days in the refrigerator in an airtight container. Freezing is not recommended.

Advice

For those with a sweet tooth, you can add chocolate chips or candied orange peels to the filling cream, or you can replace vanilla with ground cinnamon.

For the translation of some texts, artificial intelligence tools may have been used.