Monday, May 17, 2010

Orange Yogurt Cake with Orange Cardamom Frosting

Yesterday was Akshay Tritiya. In the Hindu faith, this day is considered a lucky day to begin any new undertaking. So, I decided to begin blogging on Akshay Tritiya. Though untraditional, I decided to bake a cake in honor of this special day just because I love baking cakes :) However, I didn't want to make anything cloyingly rich, so I adapted Clotilde Dusolier's Yogurt Cake recipe (found at, which is relatively light yet delicious, and made an orange frosting to create an Orange Cardamom Cake. Without further adieu, the recipe follows:

Yogurt Cake:


2 eggs

1 cup plain whole milk yogurt

1 cup sugar

1.5 cups all-purpose flour

1/2 cup almond flour

1/3 cup melted ghee, slightly cooled (or oil if you dont have ghee-I always replace oil with ghee in baking because it imparts a rich, nutty, wonderful flavor)

1.5 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon orange extract

Zest of 1 orange


Preheat the oven to 350°F. Grease a 10" cake pan. In a medium-sized bowl, sift together the all-purpose flour, baking powder and baking soda.

Add the almond flour and mix to combine. Then, in a large bowl, combine the yogurt, sugar, eggs, vanilla and orange extracts and melted ghee/butter.

Grate in orange zest. Then, combine wet ingredients with a hand mixer.

Add the flour mixture into the wet ingredient mixture slowly, using a hand mixer to combine, but do not overmix!

Pour mixture into greased cake pan, and bake in preheated oven for 30 to 35 minutes, until the top is golden brown and a tester toothpick comes out clean. Remove from oven and let it cool completely(at least 1 hour) before frosting.

Orange-Cardamom Frosting:

2 tablespoons unsalted butter, at room temperature

4 ounces mascarpone cheese

1 teaspoon orange extract

1/2 teaspoon vanilla extract

1 teaspoon cardamom powder

1/4 cup powdered sugar

Combine all ingredients in medium-sized bowl.

Cream together using a hand-mixer until combined thoroughly.

Frost the completely cooled cake (I stress this because if the cake is even a tad warm, the frosting will melt and turn into glaze-like it did for me! Of course, it will still taste awesome, but it won't be frosting).

Cut into individual slices and enjoy! I woke up at 6 A.M. to bake this cake as my mom and sister were leaving town that day, and I wanted them to eat it as well. It was delicious! The cake itself was extremely moist, and the frosting added an extra dimension of flavor without too much richness. My mom ate 2 whole slices for breakfast! :)


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