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
- 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.
- 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.
- 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!