Orange-Ginger Yogurt Cakes
Mini Bundt cakes flavoured with fresh ginger and orange zest, soaked in a ginger-orange syrup and garnished with candied orange zest.
🍽️ Makes 6
Ingredients
| 1/2 cup | 120 ml | sugar |
| 3 cm | fresh ginger, very finely grated (3 cm) | |
| 1 | zest of one orange | |
| — | vegetable spray | |
| 1/4 cup | 60 ml | flour |
| 3 tablespoons | 45 ml | milk powder |
| 1 teaspoon | 5 ml | baking powder |
| 1/2 teaspoon | 2.5 ml | salt |
| 3 | large eggs | |
| 1/4 cup | 60 ml | strained (Greek) yogurt |
| 1/2 cup | 120 ml | oil |
| 1 teaspoon | 5 ml | vanilla extract |
| 1 teaspoon | 5 ml | nigella seeds (black cumin) |
Instructions
- 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.