Garam Masala Yogurt Cake is a moist, flavorful dessert with a texture similar to pound cake. No stand mixer required!
I appreciate everyone who has been reaching out to me since my recent post about a prolonged bought with fatigue. I’ve been grateful for all of the thoughts, suggestions and words of encouragement.
After a visit with the doctor, it looks like everything is fine with me physically. This was both good news and bad. It’s obviously good news that I’m healthy. The bad news is that it appears I’m dealing with some intense stress and depression, which isn’t a quick and easy fix. However, this isn’t my first time dealing with these issues and I’ll battle my way out of it. I always do.
In the meantime, I’m surviving on autopilot and nothing is optimal. I’m doing my best but my heart isn’t in the kitchen right now. There’s very little originality or creativity. I decided to infuse some flavors into a yogurt cake.
It’s a Dorrie Greenspan recipe I’ve adapted before, but this time I’m infusing it with one of my favorite Indian spices, garam masala. You can find it in most grocery stores. You can also make your own. I’ve included a yogurt sauce for serving but the cake is very good by itself. It’s also really tasty with lightly sweetened whipped cream.
Garam Masala Yogurt Cake
for the cake
- 5 ounces all-purpose flour (approximately 1 cup)
- 2½ ounces almond flour (approximately 1/2 cup)
- 2 teaspoons baking powder
- 1 1/2 teaspoons garam masala
- pinch kosher salt
- 1 cup granulated sugar
- 1 teaspoon orange zest
- ½ cup yogurt (full fat or low fat)
- 3 large eggs
- ½ teaspoon pure vanilla extract
- ½ cup unsalted butter, melted and cooled
for the orange yogurt sauce (optional, see notes)
- 1 cup full fat or low fat yogurt
- 2 tablespoons fresh squeezed orange juice
- 1 teaspoon honey, warmed to thin out
- Preheat the oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan (I used baking spray with flour) and place it on a baking sheet.
- In medium bowl, whisk together the flour, almond meal, baking powder, garam masala, and salt.
- Add the sugar and orange zest to a large bowl and rub the ingredients together between your fingers until aromatic. Add the yogurt, eggs and vanilla, whisking until smooth. Continue to whisk while adding the dry ingredients. Switch to a spatula and fold in the melted butter until smooth.
- Pour the batter into the loaf pan and smooth out the top with a spatula.
- Bake for 50 to 55 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for 5-10 minutes, then carefully transfer to a rack to finish cooling.
- To prepare the orange yogurt sauce (if using), whisk together the yogurt, orange juice and honey (I microwave the honey for around 10 seconds to thin it out. This will help prevent it from clumping in the yogurt).
- Serve the cake plain or with the sauce. The cake is also wonderful with lightly sweetened, freshly whipped cream.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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