Orange-yogurt cake
Cakes
In this cake I used every part of the orange (juice, peel, pith, and flesh) and it came out extra moist and has a glistening topping. Each slice has tanginess from the juice in the batter and sweetness from the syrup. Simmering the orange pieces mellows any bitterness from the skin and pith. I added lemon juice while cooking the orange pieces because my oranges were very sweet but it isn’t necessary.
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