This is one of my most popular cake especially during the summer months. It's light, moist and bursts with citrus and floral tones... I top it with crushed pistachios and rose petals for a middle eastern twist.
For the cake:
385g Caster sugar
280g Greek yogurt
180ml Sunflower oil
Zest & juice of 1/2 an organic orange
1/4 cup Orange flower water
300g Shipton Mill organic cake flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
For the glaze:
Juice of 1/2 an organic orange
1/2 cup icing sugar
For the filling:
1 cup Greek yogurt
Zest of 1/2 an organic orange
Mix all the wet ingredients together in a bowl.
In another, mix all the dry ingredients.
Slowly add the dry to the wet, using a whisk, and blend until well mixed.
You will now have a very wet batter that you need to bake for around 35 minutes @ 180 degrees Celsius in two, 20 cm, lined baking tins, or until golden brown and a toothpick inserted in the centre comes out clean.
Remove from the oven and whilst still hot brush with the orange glaze and sprinkle with crushed pistachios and rose petals, so they stick to the glaze.
When completely cool, remove from the tins and sandwich the yogurt filling between the two cakes.
Added by: Valerie Janicki
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.