Orange Yogurt Cake

Moist orange yogurt cake with olive oil, fresh zest and a light citrus syrup.

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Yogurt keeps this cake tender while olive oil gives it a soft crumb that stays moist for several days.

Ingredients

• 220 g plain flour
• 2 tsp baking powder
• 0.25 tsp fine salt
• 3 eggs (large)
• 160 g caster sugar
• 180 g plain yogurt
• 100 ml olive oil
• 2 tbsp orange zest
• 80 ml fresh orange juice
• 1 tsp vanilla extract
• 2 tbsp honey (for glaze, optional)

Step-by-step method

1. Heat the oven to 180°C conventional or 160°C fan. Grease and line a 20 cm round cake tin.
2. Whisk the flour, baking powder and salt together in one bowl so the raising agent is evenly distributed.
3. In a second bowl, whisk the eggs and sugar for 1–2 minutes until slightly lighter. Whisk in the yogurt, olive oil, orange zest, 50 ml orange juice and vanilla.
4. Fold the dry ingredients into the wet mixture just until no flour pockets remain. Do not overmix or the cake can become dense.
5. Pour into the prepared tin and bake for 35–40 minutes until golden and a skewer inserted in the centre comes out clean.
6. Mix the remaining 30 ml orange juice with the honey if using. Spoon this over the warm cake and leave it in the tin for 10 minutes.
7. Turn the cake onto a rack and cool before slicing. The flavour is even better once the citrus has had time to settle into the crumb.