Iced Orange Yoghurt Cake

  • I have been looking for a good recipe, which uses yoghurt but not always with much success.
  • I came across this one for a lemon yoghurt cake the other week and tried it out. 
  • The texture was good and I thought  –  why not try an orange version.
  • I learnt a tip, which was to add the orange rind to the sugar for about 30 minutes – this adds to the flavour.

Ingredients

  • 200g plain flour
  • 2 teaspoons of baking powder
  • 200g granulated sugar
  • Zest of 1 large orange
  • 185ml of Greek style yoghurt
  • 3 eggs
  • 120ml sunflower oil
  • Large pinch of salt

Method

  • Add the zest to the sugar and leave for about 30 minutes.
  • Pre-heat the oven to GM4 – 180ºC.
  • Use a loaf liner to line a 2 lb loaf tin.
  • Mix the flour, baking powder and salt together.
  • Add the yoghurt and eggs to the sugar mixture.
  • Gradually add the flour mixture and mix well.
  • Add the oil and mix well again.
  • Pour the batter into the loaf tin and smooth the top.
  • Bake for around 40 to 45 minutes.
  • Check a little earlier and cover with greaseproof  paper if it is starting to burn.
  • Leave to cool in the tin.

Orange Icing – Ingredients

  • 100g icing sugar – approx
  • 1½ tablespoon of  orange juice
  • Zest of half a large orange

Orange Icing – Method

  • Mix the icing sugar with the orange juice and zest.
  • Adjust sugar or juice to make a thin pouring icing.
  • Once the cake is cold, pour this over the cake.
  • Smooth down with a warm spatula.

Served on tea plates Lyndale by Royal Standard. 

Note – if you want a thicker icing or more on the sides then increase the sugar to 150g and use more orange juice.

Orange Tort

This is my 450 post – I hope everyone enjoys reading them – I love doing the research, cooking and writing.

  • My mother used to make an orange sponge cake with orange icing.
  • This was one of my favourite cakes.
  • This is a fancier version, sandwiched with orange butter cream with orange icing on top.
  • I made a small version but it is easy enough make a larger version.

Orange Cake – Ingredients

  • 2 Eggs – weight in shells
  • Equal weight of:
  • Butter
  • Caster Sugar
  • Plain Flour
  • *
  • 2 teaspoons of baking powder
  • Grated rind of 1 orange
  • 30ml orange juice.

Orange Cake – Method

  • Grease and line the base of 18cm sandwich tins.
  • Weigh the eggs and then the other ingredients.
  • Cream together the butter and sugar until it is light and fluffy.
  • Add the orange rind.
  • Add the eggs, one by one whisking until the mixture is light and fluffy again.
  • Stir in the orange juice.
  • Add the baking powder to the flour.
  • Sieve the flour.
  • Fold in the flour with a metal spoon taking not to over mix the mixture and knock out all the air.
  • Divide the mixture evenly between the 2 prepared tins.
  • Bake in the centre of the oven for around 20 to 25 minutes.
  • The cakes should be golden brown and be clean when a cake tester is used.
  • Leave to cool on a wire rack.
  • Make sure the cake is completely cold before assembly.

Note – You need 1 large orange or 2 small oranges for the butter cream & icing

Orange Butter Cream – Ingredients

  • 50g butter (unsalted is best)
  • 100g icing sugar (approx)
  • Grated rind of ½ large orange (or 1 small)
  • 1 tablespoons of orange juice

Orange Butter Cream – Method

  • Cream the butter and icing sugar.
  • Add the rind and juice and mix well.
  • Adjust thickness with icing sugar if necessary. 

Orange Icing – Ingredients

  • 100g icing sugar (approx)
  • 1 tablespoon of  orange juice
  • Grated rind of ½ large orange (or 1 small orange)

Orange Icing – Method

  • Mix the juice and the rind .
  • Mix together with the icing sugar till smooth and thick.
  • Adjust the icing for top of cake or thick as a dripped down glaze.

Assembling the Cake

  • Do this when the cake is cold.
  • Save all the juice not required in the cake, buttercream and icing.
  • Divide the juice into two.
  • Place one round of cake onto a serving plate.
  • Skewer the cake with a wooden BBQ skewer
  • Spoon half of the orange juice over the top of the cake.
  • Leave for 5 minutes.
  • Spread the orange butter cream over the cake.
  • Place the second round of the cake on top.
  • Skewer the top with a wooden BBQ skewer.
  • Spoon the rest of the orange juice over the top of the cake.
  • Leave for a 5 minutes.
  • Spread the spread the orange icing over the top of the cake.
  • Served on Cake Plates by Allertons Ltd Pattern Number ALL5

Orange Drizzle Cake

  • My lemon drizzle cake is very popular and I make it often.
  • I decided to make an orange version and was very pleased with the result.

Ingredients – Cake

  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • Zest of 1 orange
  • Juice of ½ orange
  • 175g plain flour
  • 2 teaspoons of baking powder

Ingredients – Drizzle

  • Juice of ½ orange
  • 80g caster sugar

Method

  • Grease and line a large (2lb) loaf tin – or use a ready bought liner.
  • Pre-heat the oven to GM 4 – 180oC
  • Cream the butter and sugar till soft and fluffy
  • Add the orange zest and mix again.
  • Add the eggs, 1 by 1, and mix well.
  • Add the orange juice and mix well.
  • Mix the flour with the baking powder.
  • Fold in the flour with a metal spoon.
  • Put the mixture into the loaf tin and gently level the top.
  • Bake for around 45-50 minutes – check after 40 minutes and cover the top with greaseproof paper if needed to prevent the top burning.
  • Leave to cool slightly in the tin and then remove and place on a cake rack and allow to cool a little more.
  • *
  • Prepare the drizzle by mixing the sugar and orange juice until it dissolves.
  • Remove the greaseproof paper or liner and place the cake onto a plate (a long rectangular one with a lip around the side is the best ) so that the base is flat and excess drizzle does not run off.
  • Prick the top of the cake with a skewer.
  • Gently spoon all the drizzle over the top of the cake.

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Burleigh Blue Mist tea plate- 1930s

Orange Cake – 2

I posted a recipe for an orange cake over a year ago  – it was made with sunflower oil and yoghurt.

Whilst looking through my box of recipes I came across this recipe, which I had not made for a while.

This orange cake is made in a large loaf tin and has a sticky glaze poured over it once it is baked.

Ingredients

  • 225g self raising flour
  • 75g butter
  • 125 caster sugar
  • 50g mixed peel
  • 2 eggs
  • 3 tablespoons of milk
  • 2 oranges – grated rind and 3 tablespoons of juice
  • *
  • 3 tablespoons of orange juice and 40g icing sugar for the glaze

Method

  • Use a cake liner to line a large loaf tin.
  • Pre-heat the oven to GM4 – 180°C.
  • Rub the butter into the flour until you have “breadcrumbs”.
  • Stir in the sugar.
  • Stir in the mixed peel and fine grated orange rind.
  • Mix in the egg, milk and juice.
  • Bake for 40-45 minutes.
  • Cool for a few minutes.
  • *
  • Place the orange juice and icing sugar into a small saucepan.
  • Mix well and whilst stirring bring it up to the boil.
  • *
  • Spoon the glaze gently over the cake surface.
  • Leave to cool completely in the tin.

Tea set – Lyndale by Royal Standard from the 1950s.

Serving plate by Burleigh Ware – Burges & Leigh Ltd – Blue Mist from the 1930s.