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Liberté Yogourt, Vanilla and Orange Blossom Cake

Quantity :


Cooking time :

Preparation time:

15 minutes


  • 2 Eggs
  • 250 ml (1 cup) Sugar
  • 1 Zest of one orange
  • 1 Seeds from a vanilla pod
  • 5 ml (1 tsp) Orange blossom water
  • 250 ml (1 cup) All-purpose flour
  • 5 ml (1 tsp) Baking powder
  • 2.5 ml (½ tsp) Salt
  • 175 g (1) Liberté Plain Yogourt
  • 75 ml (⅓ cup) Canola oil
Maple Candied Kumquats
  • 24 Kumquats
  • 250 ml (1 cup) Maple syrup
  • 125 ml (½ cup) Water


  1. Preheat oven to 350 °F (180 °C). In a mixer bowl, using a flat beater, blend the eggs, sugar, vanilla and orange blossom water for about 4 minutes.
  2. In a small bowl, sift the flour, baking powder and salt.
  3. Add simultaneously the dry ingredients, yogourt and canola oil; blend until a smooth dough is obtained.
  4. Butter an 8-inch rectangular cake pan and line it with a rectangle of parchment paper.
  5. Then flour the sides of the pan. Pour batter into the pan and bake in oven for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  6. Remove the cake from the oven, allow to cool for about 15 minutes and unmold.
You can replace the vanilla pod with 5 ml (1 tsp) of vanilla extract.
Maple Candied Kunquats
  1. Cut ends of each kumquat. Slice into halves and remove all seeds.
  2. Plate the kumquats in a deep dish. In a saucepan, bring to a boil the maple syrup and water.
  3. Remove and pour on the kumquats. Let cool for 30 minutes.
  4. Cover and refrigerate for at least 2 hours. Slice the cake and serve with candied kumquats.
Kumquat is a small yellow or orange-coloured fruit from the citrus family. This East-Asian fruit is valued for its sweet and juicy flesh, its acidity and its rounded shape. It can be consumed fresh, candied or in jam.
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