Tag: 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.