Wednesday, May 6, 2009

Orange Yoghurt Muffin Cake 酸乳橙蛋糕




Some cakes taste best when kept for days... This one is one of them.

It was a bit crumbly(when cut) the day I made it. But after keeping it(at room temp) for 2 days,and it turned moist and oh so nicely infused with the orange zest.
I reheated it in the oven to warm it up, and it tasted oh so good.

I intended the top to crack like Grand Canyon, but it didn't. It just had a shallow crack.


125gm butter
200gm sugar
3 medium eggs (180gm with shells on)
200gm plain yoghurt
60ml orange juice
1 Tbsp orange zest
250gm flour
3/4tsp soda bicarbonate

1. Preheat oven at 170C
2. Cream butter and sugar until pale and fluffy. Beat in eggs one by one, beating well after each addition. Mix in yoghurt, zest and orange juice. Sift in flour and baking soda. Combine thoroughly.
3. Put batter into 3 mini loaf pans and bake for 35 minutes or until skewer comes out clean




22 comments:

  1. Hi Wendy, can i use plain yogurt that without sugar for this cake?

    ReplyDelete
  2. Jess,
    It is plain yogurt and not orange flavoured yogurt.
    I always use the type of plain homemade yogurt from Indian eateries. But store bought plain ones work well too.
    And FYI, all of my recipes using yogurt are plain and unsweetened, unless flavoured yogurt is called for specifically.

    ReplyDelete
  3. ya..plain yogurt no flavour..some plain yogurt without sugar. so what u meant is any plain yogurt works well.

    ReplyDelete
  4. Jess,
    Any plain yogurt will work. I find the plain ones from supermarket, even if it's sweetened, it's just mildly sweetened. But always try to go unsweetened.

    ReplyDelete
  5. Thks for your advice. will try it out :o)

    ReplyDelete
  6. jess, no probs.
    Hope it works out for you.

    ReplyDelete
  7. Hi Wendy, saw yr blog at Rozz Home Kreation..
    Admire yr work as well as hers.
    Just wanna know what's the baking time if i used paper cup instead.
    tqvm,zai.

    ReplyDelete
  8. Zai,
    Thankyou for visiting.
    I'm not sure which size of paper cup u are refering to. But if u came to this recipe via the "some cakes that were never posted" post, if that's the size u are refering to, egg tart pan size, then it's 17 minutes. But if you are using muffin pan, it could be 25 minutes. 4oz solo cups might also take 25 minutes.
    But no matter how, different ovens might be different, the skewer test should always be used if you are not sure.
    My oven's a convection, so if yours do not have a strong fan, maybe u need to jack up the temperature by another 20C.
    Hope it turns out well for u.

    ReplyDelete
  9. Thks Wendy,

    I'm referring to the paper sz as in "some cakes that were never posted".
    Fyi i bake in a microwve convectn.
    Don hv any other oven.
    Will updd u the outcome once i try it out.
    Btw, to be exact what orange juice that u used in yr recipe?
    tqvm again
    Zai

    ReplyDelete
  10. Zai,
    I use microwave convection too.
    So, just stick to my temperatures you will be fine.
    17 minutes for egg tart tin size.
    The fresh juice from the orange :)
    If I'm using concentrate or packaged juice, I will usually note that.
    Hope it works well for u :)

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  11. Hi Wendy,

    When you mentioned 'mix well' and 'combine thoroughly', did you use a mixer to do both? Or just use spatula?

    Thanks,
    CL

    ReplyDelete
  12. CL,
    For this type of cakes, it's ok to use the mixer on low speed.
    Unless the instructions says "Fold" then the mixer cannot be used.

    ReplyDelete
  13. Hi Wendy, what is your mini loaf pan size can I ask? Thank you.

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  14. Dear Wendy, what is the mini loaf pan size? I found a few different sizes for mini loaf pan though the difference is not big. Thank you.

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  15. MTT,
    3X6,slightly lesser than 6 actually.

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  16. Dear Wendy,
    Much thanks. So the amount is for 3x 3 by 6 mini loaf pans I presume. I will try and let you know the result.😊
    Mya Thway

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  17. Hi Wendy, I tried the recipe last night, I baked it in muffin cup instead of the loaf pan, I don't have oven, so I use conventional microwave, I baked the muffin at 170°C for 20min. Texture, taste and color all ok, only the surface (the layer of the top skin) looks shiny (wet) and becomes sticky the next day..do you know why? Is it because of the oven type I use? TQ~

    ReplyDelete
  18. gracelym,
    In Malaysia, most cakes will be like that, due to the humid weather. Lately it's extra humid, so it's worse.

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  19. Wendy, Thank you for the reply. So far I'd tried two of ur recipes earlier, there are really nice~
    I will try your banana yoghurt muffin recipe this weekend :) !!

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  20. Hi Wendy. Can I bake this in 8" loaf pan or 8" square pan?

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  21. Nicole,
    8 inch square pan.
    Bake 1 hour.

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  22. Failed in baking this cake. The cake texture like 'huat kuih' n abit wet. The top and bottom aredi burnt after 35min. Wonder whether problem with my beating or mixing method. Sigh. . . Your cake looks so nice and tall and fluffy.

    ReplyDelete

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