Ingredients For the mass: 

2 oranges 

160 grams of butter 

200 grams of sugar 

1 natural yogurt of 

125 grams 

6 eggs 

400 grams of flour 

16 grams of baking powder 

To decorate: 

2 tablespoons of icing sugar 


1. Cut 150g butter into chunks, place in a large bowl and leave at room temperature for 30 minutes, until softened. 

2. Wash 1 orange, dry it with kitchen paper and grate the skin, avoiding the bitter white part. Cut both oranges in half, squeeze them and filter the juice. 

3. Add the sugar to the bowl with the butter and beat, preferably with an electric whisk, until you get a creamy and whitish preparation. Add the yogurt and stir until incorporated. Add the orange zest and juice, and continue mixing for 2 to 3 more minutes. 

4. Casca the eggs and add them, one by one and without stopping beating. Do not incorporate the following until the previous one is not fully integrated. 

5. Incorporate the sifted flour with the yeast into the mixture and stir until it is fluffy. 6. Pour the previous dough into a detachable mold about 22 cm in diameter greased with the remaining butter and bake the cake in a preheated oven at 180° for 50 minutes. 

Transfer it to a wire rack and wait for it to cool completely before unmolding it. Sprinkle it with the icing sugar and serve

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