Orange Cardamom Yogurt Cake

Orange Cardamom Cake

Well, it’s just been a terribly long time you saw us around the blogosphere. No stories this time around. We’ll jump right into some orange cardamom-y goodness! We thought this would be a good way to break the ice and distract you from our real (read: lame) reasons for being MIA.

So, some of you who still follow us on Instagram must remember that this delicious chai time cake made its first appearance on social media a few weeks ago. Keeping in line with our favorite hashtag #latergram, we thought it was now time we shared some of this #instagoodness with you too. Tch tch. As you can see, Instagram has taken our writing skills to another level. I guess hashtag is the new black! 😉

Now, back to the cake. We used the basic yogurt cake recipe from TheKitchn, substituted some ingredients with the ones which we had in our pantry, threw in our current fav flavors- orange & cardamom and the rest is history. Well, not really history but you know what I mean, right?

Cardamom Orange Cake

I cannot emphasize enough on how perfectly this cake goes with that cup evening cuppa’ and the flavors just seem to work incredibly well each time. And does it help if I tell you it has extra virgin olive oil and that it doesn’t overpower the flavors in the cake? At least sounds healthy, right?

Orange Cardamom Cake

So here is how we made it:

Orange Cardamom Yogurt Cake

Ingredients

  • 1 ½ cups yogurt (see notes below)
  • 2/3 cup extra virgin olive oil (see notes below)
  • 1 cup sugar
  • 3 eggs
  • 1 tablespoon fresh orange juice plus 1 tablespoon for the final drizzle
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 3/4 teaspoon baking soda
  • a pinch of salt
  • 1 tablespoon fresh orange zest
  • Ground cardamom from around 8-9 pods

Instructions

  1. Pre-heat the oven to 350°F.
  2. Grease a 9" X 13" X 2" rectangle pan with oil and set aside.
  3. In a big mixing bowl, whisk together the yogurt, EVOO, sugar, eggs, 1 tablespoon orange juice and vanilla extract.
  4. In a separate bowl, mix the flour, baking powder, baking soda, salt, orange zest and ground cardamom.
  5. Add the dry ingredients into the wet ingredients. Stir this gently only until combined. Note that the batter will be very thick. However, if you think it is too thick/dry and hard to work with, just add a 1/2 tablespoon milk to loosen it up a little. Make sure not to add too much milk and remember the batter is supposed to be thick.
  6. Pour the batter into the baking pan and bake for 40-45 minutes. Check with a toothpick or skewer to see if the cake is fully baked and adjust baking time accordingly.
  7. Allow the cake to cool in the pan for about 5 minutes.
  8. After 5 minutes, drizzle a tablespoon of the orange juice over the warm cake and let it cool completely.
  9. Slice the cake & relish!

Notes

1. The original recipe uses full fat yogurt but we used 2% low fat yogurt and it worked fine.

2. The original recipe uses regular olive oil but we used extra virgin olive oil and it works perfectly well too.

http://www.confusedbawarchis.com/2016/06/13/orange-cardamom-yogurt-cake/

Orange Cardamom Cake

Orange Cardamom Cake

Taking this along to Angie’s at Fiesta Friday and Mix it up Mondays@ Flour Me With Love

8 Comments:

  1. This sounds so good! Plus I’ve got a huge thing of yogurt in my fridge and this sounds like the perfect thing to make with it!

  2. Heyyy, you guys are back! Not that I’m one to talk since I only post once a month now! Great recipe and love the photography as always. xoxo

  3. Dr. Deepak Bhatia

    Dear Bacchon, happy to see u back on ur blog & bake. A geat start with a perfect, healthy & tasty looking cake baked. ??. Love Pops.

  4. Welcome back guys! You have been missed immensely ❤️.
    The cake sounds delicious and really soft!

  5. i’ve been looking for a cake recipe using yogurt..just wondering..can i use 2 1/2 cups self raising flour instead of plain flour+baking powder & baking soda?

    • Hi Rowena! Thank you for stopping by. I am not an expert baker so I would really check the AP flour to SR flour conversion ratios to see if what you are suggesting works. Do let us know what worked for you if you try SR flour.

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