French Orange Yogurt Bundt Cake Served With Thickened Orange Cream or Indian Basundi
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
French Orange Yogurt Bundt Cake Served With Thickened Orange Cream or Indian Basundi
  • All purpose flour : 1½ cup
  • Baking Powder : 1 tsp
  • Salt : ¼ tsp
  • Baking soda : a pinch
  • Brown Sugar : ¾ cup granulated
  • Yogurt : ½ cup + plain and thick set, no whey or liquid
  • Eggs : 2
  • Butter: ½ cup approx 100 gm softened
  • Orange juice freshly squeezed : 3 tbsp
  • Orange zest : 1 tbsp +
  • Orange oil (optional) : 1 tsp
orange syrup
  • One cup water
  • Juice of one orange
  • ¼ cup granulated sugar
  1. Sift the flour twice or thrice with salt, baking powder and soda..
  2. In a deep bowl, cream the butter, sugar and orange zest till light and pale.
  3. Whisk in the eggs one at a time. Blend well after each addition.
  4. Do not beat the eggs for long, else it will disintegrate.
  5. Stir in the orange juice, orange oil.
  6. Start adding the flour mix in small batches alternating with yogurt.
  7. Blend well after each addition.
  8. Start with flour mix and end with yogurt.
  9. The batter should be smooth without any lumps, satiny shine and flows smoothly into ribbon folds.
  10. That indicates that cake batter is ready.
  11. Grease a mini bundt pan very well.
  12. Pour in or you can use piping bags too, the batter. Level it up
  13. Bake in a preheated oven at 170 C for 20 minute +/- till the center comes out clean.
  14. Leave in the cake in the pan for 5 minute, before turning them over onto cooling racks.
Prepare the syrup
  1. In a pan, bring to boil everything and wait till the sugar dissolves completely.
  2. If you want more sweetener, then add more sugar.
  3. Prepare a light almost watery syrup.
  4. Poke holes all over the cake with cake tester.
  5. Pour the hot syrup over it and let it stand for 10 minute.
  6. More than that the cake will turn soggy.
  7. Serve the French yogurt orange cake with orange glaze or with Indian rabdi/ thickened orange cream.
Recipe by saffronstreaks at