Tuesday, 5 April 2011

Rosemary and Orange Yoghurt Cake

Spring has sprung and a little walk around my garden and a gust of wind in the right direction blew the scent of the rosemary right in my direction. I have so many herbs growing in my garden that, this year, I'm determined to find something different to do with them, starting with this aromatic, delicate and light cake. Made with yoghurt and olive oil instead of butter, scented with the zing of orange zest and the aroma of finely chopped, fresh rosemary, it really is a feast for the senses and very, very easy to make.  

Go on, impress your friends with this sophisticated little cake.

Rosemary and Orange Yoghurt Cake

  • 2 eggs , lightly beaten
  • 200g plain yoghurt 
  • 150g caster sugar sugar
  • 125ml olive oil 
  • 1 tsp vanilla extract 
  • Finely grated zest of 1 large orange 
  • 1 tbsp rosemary leaves, finely chopped 
  • 250g self-raising flour 

1. Preheat oven to 200°C and grease an 8" cake tin with a little butter. 

2. Mix the eggs, yogurt, sugar, oil, vanilla, orange zest, and rosemary together.

3. Add the flour mixture to the yogurt mixture and mix together, until just combined.

4. Pour into the tin, making a small dip in the middle of the batter to ensure it doesn’t ‘dome’ too much in the oven. Bake for 25 minutes, until a skewer comes out clean when inserted into the centre of the cake. 

5. Leave to cool in the tin for 10 minutes then transfer to a wire rack. Serve warm with yoghurt or orange buttercream, with fresh orange segments on the side.

Please do leave me a comment and let me know what you think.  Enjoy!

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