“The Lemon Grove Cake Company” is now on Facebook – yippee!! Yes, after years of resisting Facebook, I have signed up at last. My Facebook page will incorporate both my cake business and this blog and any extra projects I am working on that don’t make it onto the blog. If you would like to “like” me on Facebook, well I would like that very much 🙂
Now back to the cake diaries…. A month or so ago one of my blogging friends, Margot, posted this beautiful orange cake on her blog “Gather and Graze“. As soon as I saw it I wanted to make this very tasty treat. This cake is perfect for a casual afternoon tea and it teams up beautifully with some Chantilly Cream. It is at it’s best if eaten the day it’s made, which, trust me, is not a hardship! I can also confirm that my builders gave this a big thumbs up 🙂
I have only adapted this recipe slightly by using caster sugar instead of raw sugar and plain yoghurt instead of Greek yoghurt.
Adapted from Gather and Graze.
- 250gm Unsalted Butter
- 220gm Caster Sugar
- Zest of 2 oranges
- 3 eggs
- 300gm Flour
- 1 teaspoon Baking Powder
- Pinch of Salt
- 180gm Plain Yoghurt
- 80ml Orange Juice
- Icing Sugar to dust.
Heat oven to 180°C. Spray a 22cm round cake tin with vegetable oil and line the bottom and sides with baking paper.
Cream together butter, sugar and orange zest until pale and creamy.
Add eggs one at a time, mixing to combine.
In a separate bowl sift together the flour, baking powder and salt.
In a small bowl, whisk together the yoghurt and orange juice.
In three batches, alternate adding the flour and liquids to the butter and sugar and stir until fully combined.
Use a spatula to scrape cake mix into prepared cake tin. Bake @ 180°C for approx. 45 minutes.
Allow cake to cool, then dust generously with icing sugar and serve.
Best eaten the day it is made.