girl in a food frenzy

A wonderful cake with a light moist crumb and lots of citrus punch. I’ve scoured a few links here for you, just in case you want to see how Jamie Oliver & The Everyday Gourmet do it, or even try Delia’s Orange & Honey Syrup Yoghurt Cake

So many choices, but outlined below is how I chose to tweak it!

Time: 1:15hr

3 oranges,
215g butter
1 cup Sugar
1/2 Vanilla pod
2 eggs
Few splashes of milk
1/2 cup plain flour
Baking powder-1/2tbsp
1 & a 1/2 cups of semolina

To serve: Double cream or Greek yoghurt.

You’ll also need some baking paper, a cake tin. A whisk, mixing bowl, measuring cups & spoons and cake tray.

Method:

Preheat the oven to 160-170C (roughly 320F.) Line the cake tin with some baking paper, grease the tin with some butter and flour it lightly, then set aside.

Zest the 3 oranges and reserve the zest. Juice 2 of the oranges (you should get just under a cup of juice) and slice the third orange into discs. Line the base of the cake tin with the orange discs. You’ll want to line them up nicely so when you flip it later the top looks neat.

Scrape out the vanilla seeds from the vanilla pod and cream together with the butter & sugar in a large mixing bowl.

Add the two eggs, mix thoroughly and add the orange juice. Sift the plain flour & baking powder into the mixing bowl, along with the semolina. Fold in lightly to combine.

Lastly add the orange zest and a splash or two of milk to bring the batter together. Carefully pour the cake batter over the orange discs and bake for 35-45 mins, (depending on your oven.)

Rest the cake for a minimum of 15 minutes on a cake tray. After resting remove from the tin and flip so the oranges are sitting right way up. Best to also remove the baking paper before serving.

Serve with some lovely cream or plain yogurt and enjoy.