This is quite similar to some other cakes I’ve shared here before – like the orange gluten-free cake or the lemon ricotta cake. But sometimes one simply doesn’t have almond meal or ricotta on hand so this is what I make when I need a quick easy delicious last minute cake. I’ve tried it with double the orange juice and a half cup extra of yoghurt and it makes for a much less spongey cake – more wet and dense like a cheesecake, which some of you may prefer. However, the crowd-pleaser is the recipe below. Enjoy!
INGREDIENTS:
190 grams butter
240 grams sugar
3 eggs
1 teaspoon vanilla extract
zest and juice of one large orange
1 cup plain sugar-free natural yoghurt
230 grams plain flour
pinch of salt
2 teaspoons baking powder
* optional: a few shakes of cinnamon and 1/4 cup poppyseeds
METHOD:
- Cream butter and sugar, beating until smooth and stiff.
- Beat in one egg at a time.
- Stir in vanilla, zest and juice of the orange, and the yoghurt.
- Sift in the flour, salt and baking powder (and cinnamon and poppyseeds if desired) into the wet mixture and fold gently. Don’t over-mix.
- Pour into a 22cm springform pan lined with baking paper and cook in a preheated oven at 180 degrees C or 350 degrees F for about 30 to 40 minutes or until it no longer wobbles in the centre. I like to take mine out when it’s still quite tender as I find it will keep longer without drying out. Delicious and light for afternoon tea or as a refreshing dessert after a rich meal.
