Samba Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan (or line with parchment). Bring eggs and yogurt to room temperature.

Whisk dry ingredients: in a medium bowl combine 2 1/4 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Whisk to blend and set aside.

Cream butter and sugar: in a large mixing bowl or stand mixer fitted with the paddle, beat 1/2 cup softened unsalted butter and 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 3–4 minutes.

Add eggs and flavorings: add the 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl. Mix in 1 tsp vanilla extract and 2 tbs fresh orange zest.

Combine wet and dry: with the mixer on low, add one-third of the dry flour mixture, then half of 1/2 cup yogurt (or sour cream), then another third of the flour, then the remaining yogurt, finishing with the last third of flour. Mix only until just combined after each addition; do not overmix.

Add liquids: fold or mix in 1/4 cup vegetable oil and 3/4 cup fresh orange juice gently until batter is homogeneous. The oil and juice keep the cake moist — batter will be somewhat thick but pourable.

Bake: pour batter into prepared pan, smooth the top, and bake in the center of the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet). Rotate pan halfway through if your oven has hot spots.

Cool in pan 10 minutes, then run a knife around the edge and turn out onto a wire rack. Let cool completely before glazing (about 1–1.5 hours).

Make syrup while cake bakes: combine 1/2 cup fresh orange juice, 1/4 cup granulated sugar and 1 tbs orange zest in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, then simmer 2 minutes. Remove from heat and let cool slightly.

Brush or spoon over cake: when cake is still slightly warm (or after cooling completely), poke the surface with a skewer several times and brush or spoon the warm syrup evenly over the cake to infuse orange flavor and add moisture. Allow syrup to absorb before glazing, about 10–15 minutes.

Warm the cream: in a small saucepan or microwave-safe cup, gently heat 1/2 cup heavy cream until it just begins to simmer (do not boil).

Make ganache: place 8 oz chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1–2 minutes to melt. Stir gently until smooth and glossy. Add 1 tbs unsalted butter and 1 tbs orange liqueur (optional) and 1 tsp orange zest, stirring until fully incorporated.

If the glaze is too thick for pouring, rewarm gently over a double boiler or microwave in 10-second intervals, stirring, until pourable but not hot.

Pour glaze over cake: place the cooled, syrup-brushed cake on a wire rack with a tray beneath to catch drips. Pour the white chocolate orange glaze in the center and gently spread with an offset spatula to the edges, letting some glaze drip down the sides for a smooth finish. Use immediately before it sets.

Allow glaze to set at room temperature for 30–45 minutes, or refrigerate 15–20 minutes to speed setting. If chilled, let sit 10 minutes before serving for best texture.

Trim and decorate: once glaze is set, transfer the cake to a serving plate. Press 1 cup white chocolate curls or shavings around the sides or sprinkle on top as desired.

Garnish with candied orange slices or fresh orange segments arranged on top (use up to 6 candied slices). Dust lightly with 1 tsp powdered sugar if desired.

Slice and serve: for clean slices, chill the cake 15–20 minutes, then use a hot, clean knife between cuts (dip in hot water and wipe dry). Serve at room temperature for best flavor.