I rarely make cakes that I cannot eat. Where’s the fun in baking something that I cannot enjoy?
But sometimes ingredients need to be used up, and cakes need to be made. In this case we had blood oranges and yoghurt that needed using so this Blood Orange Yoghurt Cake was the perfect solution.
I really like blood oranges, however they do not like me. Anything vaguely orange citrus wise triggers migraine attacks for me (as does many other things), so I have had to give them up. I still so enjoy the surprise of what the blood orange will look like inside when first cut, and the fact that the juice will make the best naturally pink icing.
So if unlike me, you can enjoy blood oranges please make this very easy cake and enjoy it in my stead!
Blood Orange Yoghurt Cake
Ingredients:
175g Greek Style Yoghurt
150g caster sugar
2 eggs
125ml canola/sunflower/vegetable oil
finely grated zest of one blood orange
175g self-raising flour
cooking spray
Ingredients for the Icing:
125g icing mixture*
1-2 tbsp fresh blood orange juice
Method:
Preheat oven to 160 degrees Celsius (fan), and grease and line a 20cm round springform cake tin.
In a large bowl whisk together the yoghurt, sugar, eggs, oil and blood orange zest until combined.
Add the self-raising flour and whisk until combined, and there are no lumps.
Pour into the prepared cake tin, and bake for about 45 minutes. The cake will be golden in colour when its ready, and a skewer will come out clean. If the cake looks like its peaking too much (this will depend on your oven), you can turn the temperature down by 5-10 degrees Celsius.
Allow the cake to cool in its tin for a few minutes, before removing from the in and leaving to cool completely on a wire rack.
Once the cake has cooled, make the icing by combining the icing mixture and 1 tbsp of the blood orange juice in a medium bowl. Add a little more juice, a teaspoon at a time until you have a smooth thick icing. Don’t make the icing too thin or it will run off the cake, if it looks too thin you can add more icing mixture a little at a time to rectify.
Spread the icing over the cake, allowing it to fall over the sides a bit.
Serves 8-10, will keep for a few days in an airtight container.
*you can use pure icing sugar instead it will just need to be sifted first.
