February 03, 2014

Yoghurt Cake with a Blood Orange Glaze

It's been over a month, AN ENTIRE MONTH, since I last updated my blog. Bad form, Holly. I'm back now, let's say it was an extended Christmas break! Let's put the lack in blogging behind us and forget about it. 

Where have I been? Eh, around. Mainly working and hanging out with new friends. It's been fun, a lot of fun. Now, it's time to fit my blogging back into my life. I've missed it. 

I'm back and I'm back with cake. Like me again? A delicious moist yoghurt cake, flavoured delicately with lemon and smothered with a blood orange glaze. Not too shabby, eh?

It's pretty delicious. It could be eaten as a breakfast cake with lots of fresh fruit and yoghurt, an afternoon cake with a strong cup of coffee or as a dessert cake with ice cream. 

I'm just going to draw your attention to breakfast cake. Yes please, all of the time, everyday. 


Holly, x

p.s. I WILL see you next week!

Gather your ingredients: eggs, self raising flour, baking powder, butter, caster sugar, icing sugar, lemons, blood oranges and full fat yoghurt. 

Cream together the butter, sugar and lemon zest until light and fluffy. 

Separate the eggs, placing the whites in one clean bowl and the yolks in another. 

Whisk the egg whites to a stiff meringue stage and set aside. 

One by one, add the yolks to the creamed butter mixture. Make sure to scrape down the bowl between each egg yolk. 

Next, add the full fat Greek yoghurt....

...Mix until smooth. 

With the mixer on low, add in the flour and baking powder until just incorporated.

By hand, fold the meringue in in thirds until you have no lumps.

Be careful here, make sure not to knock out all the air from the meringue.

Spoon the mixture into the greased and floured tin.

Bake at 180C for 40-50 minutes. 

To make the glaze: mix the fresh blood orange juice with the sifted icing sugar until smooth.

Pour the glaze over the cooled cake. 

Recipe, Adapted from Saveur
6 Eggs
240g Unsalted Butter, softened
320g  Caster Sugar
Zest of 2 Lemons
400g Full Fat Greek Yoghurt
450g Self Raising Flour
3 Teaspoons Baking Powder


175g Icing Sugar, 
4-6 Teaspoons Fresh Blood Orange Juice

Preheat an oven to 180C. Grease and flour a 28cm cake tin.
Cream together the softened butter, caster sugar and lemon zest with a paddle attatchment until light and fluffy. 
Separate the eggs-whites in one bowl and yolks in another. 
Whisk the egg whites until you have stiff peaks. 
With the mixer on low, one by one, add the egg yolks to the creamed butter mix.
Scrape the bowl down inbetween each egg.
Add in the yoghurt until fully incorporated.
With the mixer on low, slowly add in the flour and baking powder.
By hand fold in the stiff peaked meringue. 
Add the stiff peaks in in thirds.
Using a spatula, gently fold in the meringue until no lumps are left.
Spoon the mixture into the greased and floured tin.
Place in the preheated oven and bake for 40-50 minutes.
To check if the cake is cooked-a toothpick inserted into the centre of the cake should come out clean. 
Remove the cake from the oven and turn out onto a plate. 
The cake is perfect to serve warm now, dusted heavily with icing sugar or you can allow it cool before adding the blood orange glaze. 
If glazing, allow to cake to cool completely before mixing together the icing sugar and blood orange juice and drizzling all over the cake. 

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