How to Make Orange and Yogurt Cake
A moist, aromatic, and fluffy cake, perfect for breakfast and snacks. Its fresh orange flavor and soft texture make it an irresistible classic. It’s spongy, ideal to pair with coffee for breakfast or as a snack, although it’s always a treat.
Preheat the oven to 180°C (350°F) with top and bottom heat (no fan). Grease a 22-24 cm baking dish with butter or oil and sprinkle with flour. Wash the orange thoroughly, grate the zest (without the white part), and squeeze out the juice.
In a bowl, beat the eggs with the sugar until you get a foamy, clear mixture. Add the yogurt, oil, orange zest, and juice. Mix well.
Sift the flour and baking powder and add them little by little, mixing with a spatula or whisk until everything is smooth.
Pour the batter into the pan and bake at 180°C for 40 minutes. Check that it’s done by inserting a toothpick into the center; if it comes out clean, it’s perfect! Let it cool in the pan for 10-15 minutes before removing from the pan and placing it on a wire rack.
