Orange and Yoghurt Cake with a Honey Glaze

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The Orange Yoghurt Cake with a simple orange-flavoured icing

The Orange Yoghurt Cake with a simple orange-flavoured icing

This cake evolved from a perfectly written French version, but naturally I started off without checking that I had all the ingredients..

Story of my life, honestly..

But also: Necessity is the Mother of invention..

So here we’ve ended up with a delicious Orange Yoghurt cake with a honey and orange glaze, by accident. It’s perfect for offering a slice to anyone who happens to call by, now that we actually can call by again!


  • A medium sized Jug
  • A medium sized bowl
  • A whisk
  • A sieve
  • an 8inch/24cm round sponge tin

For the glaze: Or see NOTES below, for orange-flavoured icing recipe..

  • small saucepan
  • pastry brush


  • 200g sugar
  • 2 Oranges, zested and juiced
  • 120g low fat natural yoghurt
  • 3 eggs
  • 200g Plain flour
  • 10g Baking powder
  • a pinch of salt
  • 115g melted butter OR 115mls flavourless oil (see NOTES).

For the glaze:

  • 1 tablespoon of runny honey
  • 3-4 tablespoons of orange juice


  • Heat the oven to 180 Fan
  • Butter the tin,  and line the base with baking parchment. I use the ready-cut ones.
  • Put the sugar, orange zest, yoghurt, oil/melted butter and eggs into the jug, and mix together with the whisk

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  • Sift the flour, baking powder and salt into the bowl
  • Add the wet ingredients and fold in (I just used the whisk to do this) the mixture will be nice and shiny.
  • Pour the whole lot into the prepared tin, and pop into the oven.

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  • Bake for 10 minutes at 180 Fan, then reduce the heat to 160 and give it a further 25-30 minutes, until the top springs back when you press it, and  a tester comes out clean.

Make up the glaze:

  • Put the honey and orange juice into a small saucepan and heat until the honey is melted and the mixture has boiled.
  • As soon as the cake comes out of the oven, paint the top of the cake liberally with the glaze using the pastry brush
  • Leave the cake to cool in the tin for 10 minutes, then remove it onto a rack to cool fully. I gave it a second coat while it was on the rack, just because I had some of the glaze left over.
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Look at that shine!


  • The original recipe called for 115ml flavourless oil, and I really thought that I had some, but it was nowhere to be found – I blame that deep-clean I did last week. Therefore I used melted butter. If you can find your flavourless oil, please feel free to use it instead of butter.
  • I had Full Fat Greek yoghurt, so I used that. Apparently low fat or 2% natural yoghurt is best. Don’t use 0% fat or flavoured yogurts.
  • You could use Lemon zest and juice if you prefer, or even mix up your citrus fruits – depending on what you have to hand.
  • I also made this cake in a 2lb loaf tin – and the circular sponge tin gave a much better result, so I won’t be using anything else in future.
  • This cake would be also delicious with a drizzle of Orange-flavoured icing instead of the  glaze if you prefer –  just use some of the juice from the zested oranges – the icing recipe is below:


  • 200g  – or thereabouts – of sifted Icing sugar
  • Orange juice, from the zested oranges – then drink the rest!!
  • 1-2 teaspoons of Boiling water
  • Add a – very – little  juice to the sugar and start stirring.
  • Add a teaspoon of hot water to make mixing it a little easier.
  • Stir all the time until the icing has a nice dropping consistency.
  • If you think it’s too watery, just sift in some more icing sugar.
  • Drizzle or spread the icing over the cold cake, allowing it to run artistically down the sides a little.
  • Allow to set ( 15-20 mins), then slice and enjoy!

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I started writing down recipes in an old copybook when I was about 16. With 6 children at home, my Mother was always glad of a hand in the kitchen, and really allowed us to experiment - as long as we washed up afterwards, and left the kitchen immaculate! Having a tidy kitchen has followed me through my life, as has the habit of writing down my favourite recipes; except that these days I write them for my website, and add photographs when I can. The website really started when it occurred to me that my daughter might like to have these recipes when I've forgotten them. In my early days of cooking for family and friends, I used to phone my Mum all the time to ask her for the recipe for some of our favourite family dinners. She rarely had a recipe to hand - I think, like me, she made a lot of it up as she went along.. So welcome to Eating for Ireland - these are the recipes that my friends and family having been eating these past 40 years.. yes, I truly am ancient! They are tried and tested, and have worked for me for all that time - I have updated them as new ingredients became available - I really hope you'll find something that you can make into a family favourite of your own. You don't have to tell anyone where you found these great new dishes that you're serving up - it can be our little secret, but I'd really love it if you could give me a sneaky 'follow' on Facebook and Instagram.. So off you go - have a good rummage around, you're bound to find something new! My sincere thanks to all of you who have found a recipe that you liked and dropped me a line to tell me - I really do love to hear from you! Happy Cooking! Becks xx

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