Yoghurt Cake with Oranges and Lemons

For a few days now I’ve been acutely aware of a 2kg tub of Greek yoghurt lurking in the back of the fridge.  I’d bought it at bargain price, with great plans for making all sorts of delicious things, sweet and savoury.  However, with one thing and another, including moving house, it had slipped from my memory.  When yesterday I finally came to look at its “best before date”, it was a little alarming and something had to be done with it immediately.

First I made frozen yoghurt with a newly acquired (and much loved) ice cream machine, adding a little  Tasmanian wildflower honey to sweeten, but still I was left with a hefty amount.  Next I made yoghurt bread.   Then, being in need of a cake for my husband’s lunchbox this week, I decided to try inventing a recipe to use up the final cupful or so.

Now Robert is a man who likes a really moist cake and I’m pleased to say this cake fits the bill nicely.  It met with approval thankfully, served as a dessert as it was initially with the frozen honey yoghurt to the side.  Today it’s even better, so delicious that I hid it (from myself) in the pantry, which didn’t work I might add as I’ve been back to it 3 times already.

So here is the recipe.  You could use lemons and limes if you preferred or tangelos – any citrus fruit in fact.

Yoghurt Cake with Oranges and Lemons – serves 8

 1 cup yoghurt

3 eggs

1 cup sugar

½ cup vegetable or light olive oil

1 tablespoon honey

¾ cup self raising flour

¾ cup plain flour

Grated rind 2 lemons

Grated rind 1 large orange

¼ cup lemon juice

¼ cup orange juice

For the glaze

¼ cup lemon juice

¼ cup orange juice

½ cup sugar

Whisk together the yoghurt, eggs, sugar, oil and honey together until smooth, then whisk in the flours, rinds and juices until the mixture is smooth once more.

Pour into a 20cm round tin that has been greased and the base lined with baking paper.  Bake at 160C for approximately one hour or until the cake springs back when lightly touched in the centre.

Leave to stand in the tin for 10 minutes.

Meanwhile make the glaze by placing the juices and sugar in a small to medium saucepan.  Bring to the boil, stirring, then reduce heat and simmer 5 minutes more.

Turn cake out of tin onto a wire rack (and invert to right way up).  Prick with a skewer in a few places. Position a plate underneath the cake.  Spoon the glaze over the cake – some will inevitably spill over onto the plate below.

Leave the cake until cool or lukewarm, spooning the extra glaze that has spilled onto the plate over the cake from time to time.

Finally, lift the cake onto that same plate – the remaining glaze makes the base of the cake supremely delicious.

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