Orange yoghurt cake

Orange yoghurt cake

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
6–8
Photographer
Patricia Niven

MRS: I love that you can use the whole orange in this recipe, it’s brilliant. Just make sure you use the unwaxed variety from your neighbour’s tree.

Ingredients

Quantity Ingredient
1 whole unwaxed oranges, skin on, trimmed and roughly cut into chunks
2 free-range eggs
150g raw (demerara) sugar
1 teaspoon vanilla paste
240g plain (all-purpose) flour
2 teaspoons baking powder
150g natural yoghurt, plus extra to serve
100ml extra-virgin olive oil

Method

  1. Preheat the oven to 180°C. Grease and line a 22 cm round cake tin.

    Add the orange pieces to a food processor and blitz together to form a smooth paste. Add the eggs, sugar and vanilla and blitz again until light and fluffy, then add the flour and baking powder and pulse to combine. Add the yoghurt and olive oil and pulse again to form a thick, wet batter.

    Pour the batter into the cake tin and bake for 50–60 minutes until the top of the cake is lightly golden and a skewer inserted into the centre comes out clean. Leave to cool slightly in the tin for 5–10 minutes, then transfer to a wire rack and leave to cool completely. Slice and serve with a spoonful of natural yoghurt.
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