Name: Orange Cake with English Cream
Prep time: 60 min
Yield: 12
Cuisine: Inglesa
Ingredients: 1 cup FAGE® Total 0% greek style yogurt; 1 orange, (zest); 3/4 cups orange juice; 1 teaspoon vanilla essence; 2 1/2 flour; 2 tablespoons corn masa flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoons sea salt; icing sugar, for decoration; sour cream, orange English cream; blueberries, and oranges (salad); 4 sprigs peppermint, for decoration, optional; 1/4 cups canola oil; 3 tablespoons brown sugar; 12 tablespoons unsalted butter, softened; 4 eggs; 1 cup granulated sugar; 1/2 cups whole milk, for the English cream; 1 orange, (zest), for the English cream; 2 egg yolks, for the English cream; 3 tablespoons granulated sugar, for the English cream; 1/2 teaspoons vanilla essence, for the English cream; 1/4 cups FAGE® Total 0% greek style yogurt, for the English cream; blueberries, and oranges (salad), for the English cream; 1 handful blueberry, for the English cream; 2 oranges, peeled and segmented, for the English cream; 2 oranges, (juice), for the English cream; honey, for the English cream; 1 tablespoon peppermint, finely chopped, for the English cream

Preparation

Preheat the oven to 350ºF. Spray a pan with cooking spray and set aside. In the mixing bowl, place the butter, 3/4 cup granulated sugar, brown sugar, and canola oil, and mix for about 2 minutes or until the mixture is smooth and fluffy. Add the eggs one at a time, mixing each until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula and beat for another 10 seconds. Add the zest, 1/4 cup of orange juice, vanilla, and FAGE® Total 0% Greek Yogurt, and mix until combined.