Yogurt With Orange And Ginger Recipes

ORANGE-GINGER YOGURT CAKES

Orange-Ginger Yogurt Cakes image

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

Ingredients

1/2 cup sugar
1 1/2-inch piece of fresh ginger, peeled and coarsely chopped
4 or 5 (1-inch-wide) strips orange zest
Nonstick vegetable spray
1/4 cup unbleached all-purpose flour
3 tablespoons nonfat milk powder
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1/4 cup plain whole-milk Greek yogurt
1/2 cup safflower oil
1 teaspoon pure vanilla extract
1 teaspoon nigella seeds

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.

GINGER YOGURT

Ginger Yogurt image

Posted for the Zaar World Tour 2006-India. From the "International Vegetarian" cookbook. This yogurt is barely sweetened and ginger tangy. This is especially delicious after the traditional curry meal. Serve it on its own or as a sauce over papaya, strawberries, seedless grapes, or kiwi fruit. Note: prep time includes refrigeration time.

Provided by Bayhill

Categories Dessert

Time 3h

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups plain yogurt
1/3 cup ginger marmalade or 1/3 cup chopped crystallized ginger
1/3 cup brown sugar, firmly packed
2 teaspoons lemon juice

Steps:

In a bowl, combine yogurt, marmalade, brown sugar, and lemon juice; mix thoroughly. Cover and refrigerate for several hours to blend flavors. To serve, spoon into 4 dessert dishes.

Nutrition Facts : Calories 126.2, Fat 3, SaturatedFat 1.9, Cholesterol 11.9, Sodium 47.4, Carbohydrate 22.4, Sugar 22.1, Protein 3.2

ORANGE-YOGURT CAKE

Orange-Yogurt Cake image

This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 35m

Yield Makes one 8-inch round cake

Number Of Ingredients 13

Ingredients

Unsalted butter, softened, for pan
1 cup all-purpose flour, sifted
1/2 cup plus 3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 cup plain whole-milk yogurt
1/4 cup vegetable oil
1 teaspoon grated orange zest, plus 1 tablespoon orange juice
1 large egg
1/2 teaspoon pure vanilla extract
2 large oranges (1 zested into thin strips, both segmented)
Confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.

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