Monday, June 22, 2020

Anthill orange yogurt cake

Bolo formigueiro de laranja e iogurte

Those of you who follow the news about Brazil probably know that the situation here is completely chaotic: not only we have to deal with a virus, we also have to deal with a psychopath in the presidency of the country. It has not been easy to keep sane.

I have found solace in the kitchen, cooking and baking, trying to make my days a little bit lighter and happier. I made this cake last week, using again the Epicurious’ yogurt cake as base and it turned out amazing: super tender, perfumed with orange, delicious. I added chocolate sprinkles in order to turn the cake into an anthill cake, a popular cake in Brazil.

I hope you like the recipe much as I did.

Anthill orange yogurt cake
slightly adapted from Epicurious

1 ½ cups (210g) all-purpose flour
2 teaspoons baking powder
¼ teaspoon table salt
1 cup (200g) granulated sugar
finely grated zest of 1 large orange
¾ cup (180g) plain yogurt – I used sheep’s milk yogurt
½ cup (120ml) vegetable oil – I used canola
2 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons chocolate sprinkles

Preheat oven to 180C/350°F. Lightly brush a 6-cup capacity loaf pan with oil, line it with baking paper and then brush the paper as well.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, whisk together the sugar and orange zest and rub together with your fingertips until sugar is fragrant. Add yogurt, oil, eggs and vanilla and whisk until smooth. Fold in reserved dry ingredients, keeping 1 tablespoon reserved, just to blend – if batter is too lumpy, whisk for a few seconds. Stir the chocolate sprinkles into the reserved flour mixture, then fold everything into the batter.
Pour the batter into prepared pan and smooth the top. Bake for 50-55 minutes, or until a skewer or toothpick inserted into center of the cake comes out clean.
Let cake cool in pan on a wire rack for 15 minutes. Carefully and using the paper as a guide, remove cake from pan and transfer to the rack to cool completely.

The cake can be stored in an airtight container at room temperature for up to 3 days.

Serves 8


Anonymous said...

Hi Patricia,

I'm so happy that you're back to posting in English. I missed you.

I made this cake today. It is flavorful, tender and fragrant.

I like all of the chocolate combinations: chocolate/mint, chocolate/peanut butter, chocolate/raspberry, etc. My favorite is chocolate/orange. They compliment each other beautifully.

I so appreciate your generosity with wonderful recipes.

As I live in the USA; I sympathize with how frightening it is to go through this pandemic with a megalomaniac at the helm.



Debby said...

I made this today, but with sour cream, as I can't get yogurt right now. I was even a little short of the sour cream, but it was truly delicious. New favorite cake. Thank you so much for the recipe.

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