Yesterday found me awake at 6:30AM and baking my first ever loaf of Artisan Bread and a deliciously sweet Orange Yogurt Cake with Candied Orange Peel Syrup... by 7:00AM. I needed to start early to get it out of the way so I could do my design work without having to keep an eye on rising dough and a baking cake.
|Pretty but not all I expected as to the flavor.|
|Served with Honey Butter.|
|Serve with a dollop of yogurt, or with whipped cream and lemon grass leaves as pictured here.|
The cake simply came about because I was flipping through and old cookbook looking for a bread recipe. I saw the recipe for Lemon Yogurt cake in my MARIE CLAIRE COOKING with Donna Hay and thought... that would be good to use the last cup of yogurt and some of our oranges. Of course I tweaked the recipe a bit... I substituted oranges for lemons... why not. Lime or grapefruit would work just as well. I also added the chopped candied orange rind to the top. She says to simply toss in the rind in thick strips and remove before pouring on the cake. Those extra bits really amp up the flavor.