Normal Service Resumes - Marmalade Yoghurt Cake

The lack of posts have been due to me being on holiday for the last 2 weeks.  Anyway it is now back to reality, normality and baking! After lots of excessive eating I fancied quite a simple cake today and thought this loaf I found on bbb.co.uk/food would fit the bill nicely.  It also contains Greek yoghurt, which I've been consuming a lot of over the holiday, to eek out that holiday feeling before tomorrow's return to work. 


The Recipe


125g Greek yoghurt (I used Total)
50ml rapeseed oil
zest of 1 lemon
zest of 1 orange
3 eggs
125g caster sugar
200g plain flour
2 tspn baking powder


For the Glaze


75g marmalade
1 tbspn orange juice


1.  Preheat the oven to 180c/Gas 4. Grease and line a 1lb loaf tin.
2.  Beat together the yoghurt, oil, lemon and orange zest and eggs until light and fluffy.  Sift in all the dry ingredients and mix until just combined.
3.  Spoon the mixture into the loaf tin and bake for around 45 mins or until an inserted skewer comes out clean.  
4.  Remove from the oven and leave to cool a little in the tin. 
5.  Make the glaze by warming the marmalade and orange juice in a small saucepan until melted together.  Pour the glaze over the cake and leave to cool completely before removing from the tin. 

Orange & Almond Cake

My favourite cakes are those lovely dense citrusy ones which are delicious with a cup of afternoon tea or served warm as a pudding. This cake, with its scant amount of flour, is exactly one of those types and was a very good post BBQ cake as I found out this afternoon.  It is very easy to make - the most fiddly part is boiling and pureeing the orange which is not really particularly taxing. I haven't converted the measurements to metric as it's so easy to get hold of cup measurers now. I personally love not having to bother getting the scales out!


The Recipe


1 orange
3 eggs
1 cup caster sugar
1/4 cup plain flour, sifted
1 tspn baking powder
1 cupbground almonds
1/2 cup marmalade


1. Preheat the oven to 180c. Grease an 8" springform tin and line with greaseproof paper.
2. Put the orange in a pan, cover with water and simmer for an hour until soft. Cut the orange in half, remove pips and puree in a food processor.
3. Beat the eggs and sugar until pale and doubled in size. Fold in the flour, baking powder, dal ones and orange puree. Pour into the tin and bake for one hour.
4. Melt the marmalade in a pan then pass through a sieve so you are justbleft with the juice. Spread it over the stillbwarm cake. Leave to cool then sift icing sugar over the cake.