- Publish Date
- Friday, 19 May 2023, 9:14AM
Using pantry staples and making use of the entire orange, including syrup made from the orange zest and juice, this is the perfect recipe for unexpected guests.
1 cup Sugar
1tsp Vanilla paste
1 3/4 cups Self-raising flour
1/2 cup Yoghurt
100g Butter, melted
Extra yoghurt to serve
For the syrup:
1/4 cup Sugar
Zest and juice from the orange above
Preheat an oven to 170˚C (150°C fan forced). Grease and line a 20cm cake tin with paper.
Cut one and a half oranges into small pieces, including the orange skin. Remove any pips. Blitz in a blender to a smooth pulp. Zest and squeeze the remaining half orange for the juice to use in the syrup later.
With an electric beater, place the eggs, sugar and vanilla paste, beating until light and fluffy. Add the flour, yoghurt and butter, mixing again until smooth. Fold in the orange pulp. Pour into the tin and smooth the top.
Bake for 60 minutes or until a skewer comes out clean.
While the cake cooks, make the syrup. In a small pot combine the zest, juice and sugar, bringing to a simmer for 4 minutes. Cool slightly before pouring onto the warm cake.
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