ORANGE-GINGER YOGURT CAKES
Greek yogurt, fresh ginger, and orange zest give Martha's mini Bundt version of kumajj, a traditional Saudi cake, its moist texture and bright flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 13
Steps:
- Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
- Preheat oven to 375 degrees. Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
- In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
- Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
- When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.
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Ivana Katavić
[email protected]Worst recipe ever!
Yar Muhammad Khan Niazi
[email protected]This recipe is a fail. Don't waste your time on it.
Swabrah Mutagwa
[email protected]I would not recommend this recipe to anyone. It's just not worth the effort.
Vuyokazi Mqikela
[email protected]These cakes are a waste of time and ingredients. They were so bland and tasteless.
Bonolo Malema
[email protected]I followed the recipe exactly, but my cakes turned out flat and dense. I'm not sure what went wrong.
Luke Schneider
[email protected]These cakes were a bit dry. I think I needed to add more yogurt to the batter.
Jerry D
[email protected]Overall, I thought these cakes were just okay. They weren't as flavorful as I was hoping for.
Harut Margaryan
[email protected]I had some trouble getting the cakes to rise properly. I think I might have overmixed the batter.
Numan bashir Numan bashir
[email protected]These cakes are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Mikey Solomon
[email protected]I'm not a big fan of ginger, but I still enjoyed these cakes. The orange flavor is strong enough to balance out the ginger.
Jilcha Jundi
[email protected]These cakes are a great way to use up leftover yogurt.
Lanay May
[email protected]I love how these cakes freeze well. I always have a few in the freezer for when I need a quick dessert.
Lowest Prince
[email protected]These cakes are the perfect size for a grab-and-go breakfast or snack.
Prince Sharif
[email protected]I'm not usually a fan of yogurt cakes, but these are an exception. They're so light and flavorful, I can't resist them.
Evie Payne
[email protected]These cakes are so moist and fluffy, they just melt in your mouth.
shake shohagh
[email protected]I love the combination of orange and ginger in these cakes. It's so refreshing and unique.
Abuzar jani
[email protected]These cakes are perfect for any occasion. I've made them for birthdays, baby showers, and even just a casual get-together with friends.
Hilda Selepe
[email protected]The orange-ginger glaze is what really makes these cakes special. It's so tangy and flavorful, and it pairs perfectly with the moist, fluffy cake.
Gaming祝 Ripon
[email protected]I love how easy these cakes are to make. I always have yogurt on hand, so I can whip up a batch of these whenever I'm craving something sweet.
Waqas Anwar
[email protected]These orange-ginger yogurt cakes were a hit at my brunch party! They were so moist and flavorful, and the orange-ginger glaze was the perfect finishing touch.