A quick little recipe post for my lovely Mum, who I think was worrying that I was worrying too much about the health issues of the world this week. An effortless yoghurt and orange cake to welcome the weekend and to wish you all much happiness (and hopefully a little sunshine to enjoy) over the next few days. Solving the obesity epidemic can wait ’til next week! 😉
Easy Weekend Orange Cake | Gather and Graze
- 250g/1 Cup Unsalted Butter
- 220g/1 Cup Raw Sugar
- Zest of 1-2 Oranges
- 3 Free-Range Eggs
- 300g/2 Cups Plain Flour
- 1 teaspoon Baking Powder
- Pinch of Salt
- 180g/ 2/3 Cup Greek Yoghurt
- 80ml/ 1/3 Cup Freshly Squeezed Orange Juice
- Icing Sugar (for dusting over the top)
Pre-heat the oven to 180°C. Grease and line the base of a 22cm round cake tin.
Cream the butter, sugar and orange zest in an electric mixer until light and fluffy. Add the eggs one at a time and mix until combined.
In a measuring jug, mix together the yoghurt and orange juice.
In a separate bowl, sift together the flour, baking powder and salt.
Add the dry ingredients in 2 or 3 lots to the butter mixture, alternating with the yoghurt/juice. Mix each addition through gently, until completely combined.
Scoop the mixture into the cake tin and bake for approximately 45 minutes, or until a skewer comes out clean.
Allow cake to cool for 10 minutes, before turning out of the tin. When cool, dust with icing sugar or decorate as you wish.
- Please note that this cake is best eaten on the same day it is baked. For some reason it becomes somewhat denser the day after it is cooked and even more so by the second day.
- The raw sugar will also give a slightly denser crumb to the cake – feel free to use caster sugar if you prefer a slightly lighter texture.
- Take care to watch the cake in the final 10 minutes or so of cooking, to make sure the top doesn’t brown too much. Cover loosely with a sheet of foil if you feel that it is.
- This cake is lovely served with a dollop of Greek Yoghurt on the side.