This soft yogurt bundt cake is flavored with oranges and served with a delicious Indian cream sauce.
Fresh, juicy oranges are in season now and I do not want to miss the opportunity to bake my most loved and cherished orange cakes. These mini bundt cakes are so pretty and adorable, when dressed with orange glaze or sour cream frosting they transformed into prettiest dessert ever. Like summers are for lemon sour cream pound cakes (I am yet to share that recipe here, every time it vanishes so fast before I get time to take some decent shots), winters are for oranges and tangerines and also for spicy fruit cakes like this pear cake.
Dense texture, moist crumbs and a hypnotic fragrance of oranges effusing out of it with every single bite, and so buttery that easily melts in your mouth. That’s the goodness of these yogurt cakes. Yogurt cakes are usually known for super soft moist texture, they add extra moisture to the cakes and when react with acidic ingredient like chocolate or lemon or oranges, they also acts as a leavening agent. Thus making the cakes light and airy.
French yogurt cakes or better known as gateaux de mamie “Grandma’s cake” are perhaps the most simple yogurt cakes that exists, and interestingly not only those petite jars of French yogurt are used in the cake, those jars also acts as a unit of measuring other ingredients of the cake. Like two jars of sugar, three jars of flour, one jar each of yogurt and oil and so on.
These orange yogurt mini bundts are great accompaniments as evening tea time cakes or dress them up with little orange glaze, or sour cream frosting to serve them as an individual desserts.
But let me ask you one thing.
Have you ever tried a cake with rabdi topping?
Yes, you hear me right. Rabdi are quintessential part of any Indian sweet platter for festive occasions, and they are also great as cake toppings.
Some fusions are just scripted in heaven and it will make you fall in love with them. What could be more heavenly and delish than a piece of traditional French yogurt cake infused with orange zest, orange juice, and orange oil baked to perfection with super moist crumbs, soft melt in mouth texture and heady orange flavour, soaked in orange syrup and then served with orange cream or better known in India as basundi or rabdi with oranges.
- All purpose flour : 1½ cup
- Baking Powder : 1 tsp
- Salt : ¼ tsp
- Baking soda : a pinch
- Brown Sugar : ¾ cup granulated
- Yogurt : ½ cup + plain and thick set, no whey or liquid
- Eggs : 2
- Butter: ½ cup approx 100 gm softened
- Orange juice freshly squeezed : 3 tbsp
- Orange zest : 1 tbsp +
- Orange oil (optional) : 1 tsp
- One cup water
- Juice of one orange
- ¼ cup granulated sugar