Orange Yogurt Cake w. Elderflower Chantilly Cream

Food

Jun 24

The perfect summertime treat does exist! It exists in the form of this orange yogurt cake with the most delicate elderflower Chantilly cream. It’s only slightly sweet reminding me of my mamaws southern pound cake. It has perfect amount of sweetness, density and moistness topped with a fancy little cream and fresh berries. My only regret is that I didn’t top it with freshly candied orange slices, but these blackberries and raspberries needed to be eaten asap. Maybe the next one I make will be topped with candied oranges and a sprig of rosemary. (Idea planted!)

I’ve been on such a French food kick lately. I would blame all the French cooking on rewatching Emily in Paris for the third time, but the kick started before I started rewatching the series. In fact, I think my urge to rewatch it came from my current French food obsession.

Whatever the reason though I’m glad I landed here with this delightful little yogurt cake that’s as beautiful to the eye as it is to the palate. I’m already planning to make it for Mayne’s second birthday in February.

Makes One 9’’ Round Cake or One Pound Loaf Cake

What You’ll Need:

For the Cake

1 1/2 Cups All Purpose Flour
1 cup Granulated Sugar
2 tsp Baking Powder
Zest of One Navel Orange
Juice of Half a Navel Orange
1 tsp Kosher Salt
1/2 tsp Vanilla Extract
1/2 Cup Whole Milk Yogurt (Plain)
1/2 Cup Vegetable Oil
3 Large Eggs (Room Temp)

For the Cream

1 Cup Heavy Cream
2 tbs St. Germain Elderflower Liqueur
1/2 tsp Vanilla Extract
1/4 Cup Confectioners Sugar
Fresh Berries (Optional)
Sanding Sugar (Optional)

How To:

Preheat oven to 350 F
In a large mixing bowl zest one navel orange and combine with one cup of granulated sugar by hand. Add in all remaining cake ingredients. Using a hand mixer or stand mixer, blend until thoroughly combined.
Grease a 9 inch round cake pan or 1 lb loaf pan. Pour in cake batter and bake at 350 F until golden brown. Check to see if center is done by inserting a thin knife into the center- the knife will come out clean when done. It usually takes mine about 45- 60 minutes to cook.
To make the Chantilly cream combine heavy cream, confectioners sugar, vanilla extract and St. Germain in a mixing bowl. With a hand mixer or stand mixer whip contents on high until mixture has thickened to a firm consistency.
Let cake cool before topping with Chantilly cream. I use a straight cake icing spatula to apply cream. Prior to serving top with fresh berries and sprinkle with sanding sugar.