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Orange Yogurt Cake

(Bizcocho de Naranja)

From Penelope Casas, Delicioso

Makes: 8-9 inch cake


  • 3 c. flour
  • 1/2 tsp. salt
  • 2.25 tsp. baking powder
  • 5 eggs, separated
  • 1.5 c. sugar
  • grated peel of 1/4 lemon
  • grated peel of 1 orange
  • 1/2 c. orange juice
  • 1/4 lb. (1 stick) butter, melted
  • 3/4 c. yogurt
  • 1/4 c. blanched almonds, chopped


  1. Grease a deep 8- to 9-inch springform pan with butter and dust with flour. Heat oven to 350F.
  2. Sift together flour, salt, and baking powder. In a large bowl, beat the egg yolks, then beat in sugar, grated lemon and orange zest, orange juice, butter, and yogurt. Gradually stir in flour mixture.
  3. In a separate bowl, beat egg whites until stiff but not dry, then gently stir into batter. Pour batter into cake pan and sprinkle with almonds.
  4. Bake at 350F for about 55 minutes, until a toothpick inserted in cake comes out clean. Cool briefly, remove sides of springform pan, and cool completely.


  • Don't have a springform pan. Don't know whether that makes a difference or not, but my cake didn't cook in allotted time, still wasn't cooked 5 minutes later, then I got distracted and by the time I got back it was a little overdone and dry.
  • Recipe doesn't call for icing, but I thought it could use one, so I made the caramel icing from the Fall Spice Cake recipe. A little too much. Something more of a cream cheese icing might be better, perhaps with a dab of orange flavor.

Keywords: Spanish, Dessert, Cake.