So I woke up yesterday, went to kitchen, made breakfast and got baking! I think I may have dreamt of orange cake, or at least cake in some form. All the healthy breakfast eating was killing me. Don’t get me wrong, I love eating healthy, but everyone needs some heavy calories once in a while right? Also, oranges are healthy, right?!!
This is a super easy and super moist cake, and smells heavenly! A good tea cake, midnight snack cake…errmmm.., well, frankly, anytime cake!
- Flour: 2 cups
- Caster sugar: 1 and ½ cups
- Oranges: 2
- Yoghurt (unsweetened): 1 cup
- Oil: 1 cup (I used rice bran)
- Orange essence: few drops (optional)
- Baking powder: 1 tablespoon
- Salt: ½ teaspoon
For the glaze:
- Orange juice: 1/3 cup
- Icing sugar: 1/3 cup
- Pouring cream: 1/3 cup (I used 20% fat cream)
- Candied orange peel to decorate (optional)
Preheat the oven to 175 degrees Celsius.
Line a 9 inch round cake tin with parchment paper.
Using a zester, remove the zest from one orange and keep aside.
Peel and pit the oranges.
In a food processor, process the oranges and the yoghurt together for about 1 minute and keep aside.
Sift the flour, baking powder and salt together.
In a large mixing bowl, mix the sugar and sifted flour, baking powder and salt, and make a well in the middle.
Add the oil, blitzed, yoghurt and orange, orange essence and orange zest to the dry ingredients and whisk for about two minutes.
Pour into the prepared pan.
Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
Invert carefully on a wire rack and cool.
To make the glaze, add the orange juice, icing sugar and cream to a bowl and whisk for about two minutes.
If any lumps of sugar remain, pass it through a sieve.
Pour over cooled cake.
Decorate with candied peel if you like.