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Cocktail hour and snack hour are the same thing, so why shouldn’t they match? Enter this recipe for Aperol spritz cake, which borrows all the bittersweet, citrusy flavors of the classic summer drink. The orange sour cream cake is tender, and the pink glaze is a bit boozy and just sweet enough (much like its name).

Are you in Italy? No. Does it matter? Not when there’s dessert.


2 cups all-purpose flour

3 teaspoons baking powder

½ teaspoon coarse salt

2 large eggs

1 cup plain Greek yogurt

¾ cup vegetable oil

Taste of an orange

⅓ cup freshly squeezed orange juice (about 1 orange)

1 cup granulated sugar


1 cup confectioners’ sugar, sifted

2 tablespoons aperitif


  1. To make the cake: Preheat oven to 350° F. Line an 8-inch square cake pan with parchment paper and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the flour, baking powder and salt. 3.
  3. In another large bowl, whisk together eggs, yogurt, oil, orange zest, orange juice and sugar.
  4. Pour the wet ingredients into the dry ingredients and mix with a silicone spatula until a smooth, lump-free batter is formed.
  5. Pour batter into prepared cake pan and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in pan about 5 minutes, then carefully transfer to a wire rack to cool completely.
  6. To make glaze: In a small bowl, whisk together powdered sugar and aperitif.
  7. When the cake is completely cooked, pour the glaze over the top.


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