This post was supposed to have been published about a week and half ago but due to camera issues and last minute packing for my holiday it did not happen. Having now returned from said holiday my computer has decided to recognise my camera so I can try again…
Baking had almost become a distant memory for me until the other week when I made one of my mum’s specialities; Orange and Yogurt cake. It’s a little bit different to most cakes, light but very moist in the middle. The main similarity to other cakes is that it never lasts that long in our house.
The cake has some Spanish influences in it, mainly due to the type of oranges used – as I’ve been galivanting in Spain recently it seemed almost necessary to share.
You will need:
175g/6oz golden caster sugar
175g/6oz plain greek yogurt
175g/6oz almonds, ground
zest of 2 seville oranges, juice of 1
175g/6oz self-raising flour
1tsp baking powder
Icing sugar to top
Prep time: 15mins
1. Preheat oven to gas mark 4/180°C. Using a food mixer, cream together the butter and sugar until light and pale.
2. Add the eggs one at a time, adding a little bit of flour to stop it curdling.
3. Continue mixing for a couple more minutes, then add the yogurt, almonds and orange zest. Mix the whole lot up.
4. Fold in the rest of the flour and baking powder, then pour into a grease-proofed tin.
5. Bake in the oven for 40mins.
6. Once cooked, leave the cake to cool before sprinkling with a healthy dusting of icing sugar.
7. And devour.
Hornear, Constante, LISTO! Translates to: Ready, steady, BAKE!
Totes just stole that from last night’s Great British Bake Off.