Yogurt Cake
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Preparation time:
15 minutes
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Cooking time:
45 minutes
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Total time:
1 hour
Ingredients
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1 Small orange, zest and juice
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1½ tsp Baking powder
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¼ tsp Salt
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125g Whole milk yogurt
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60g Melted butter, cooled
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2 Eggs, lightly beaten
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2 tbsp Clear honey
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20g Pistachios, finely chopped
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225g Plain flour
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190g Caster sugar
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80g Sultanas
Method
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Preheat the oven to 180C/gas 4. Butter
and line a 1kg loaf tin. In a large bowl, stir
together the flour, sugar, sultanas, orange
zest, baking powder and salt.
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In a jug, whisk the yogurt, butter and
eggs. Add this to the dry ingredients; stir
until smooth. Spoon into the tin, smooth
the top and bake for 40–45 minutes.
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Meanwhile, combine the orange juice
and honey in a small pan; simmer until
reduced by a third. When the cake comes
out of the oven, pierce the top several
times and pour over the syrup. Scatter on
the nuts; cool in the tin before removing.
Comments
Glossary
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Bake
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Baking powder
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Combine
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Egg
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Flour
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Honey
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Orange juice
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Pierce
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Small pan
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Sultanas
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Syrup
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Yogurt
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Zest
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This recipe was first published in March 2010.
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