Orange-Ginger Yogurt Cakes

Ingredients

• 1/2 cup sugar
• 1 1/2-inch (4-centimeter) piece of fresh ginger, peeled and coarsely chopped
• 4 or 5 (1-inch-wide or 2 1/2-centimeter-wide) strips orange zest
• Nonstick vegetable spray
• 1/4 cup unbleached all-purpose flour
• 3 tablespoons nonfat milk powder
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs
• 1/4 cup plain whole-milk Greek yogurt
• 1/2 cup safflower oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon nigella seeds

Instructions

1. 1
   Bring sugar, ginger, orange zest, and 1/2 cup water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let stand for 15 to 20 minutes. Set syrup and candied orange zest aside.
2. 2
   Preheat oven to 375 degrees (about 190 degrees C). Thoroughly coat the six (1-cup) molds of a mini Bundt pan with vegetable spray. In a medium bowl, whisk together flour, milk powder, baking powder, and salt.
3. 3
   In a separate medium bowl, whisk eggs, yogurt, oil, and vanilla until smooth. Add to dry ingredients and whisk until thoroughly combined. Stir in nigella seeds just until incorporated.
4. 4
   Divide batter evenly among molds. Bake until firm, puffed, and golden brown around the edges, about 15 minutes. Transfer pan to a rimmed baking sheet fitted with a wire rack. Spoon 2 tablespoons reserved syrup over each cake; let stand for 15 minutes.
5. 5
   When ready to serve, invert pan onto cooling rack. Serve cakes drizzled with remaining syrup and garnish with thinly sliced candied orange zest, if desired.