Blood Orange Yogurt Cake
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 45 minutes
Serves: 8
- 1.5 cups/225g cake flour*
- 1 teaspoon baking powder
- 1 cup/220g caster or superfine sugar
- Pinch salt
- 1/2 cup/125ml/4flozs. oil
- 3 eggs, room temperature
- 1/2 cup/125g yogurt (any flavour)
- 1/4 cup/60ml/2flozs blood orange or orange juice
- Finely grated zest of 1 orange or blood orange
For icing
- 100g/3.5ozs. icing or powdered sugar
- 1.5-2 tablespoons blood orange juice
Cake flour can be purchased at the supermarket or you can make it yourself. For the recipe, measure 1.5 cups of plain all purpose flour and replace 3 tablespoons of it with cornflour/fine cornstarch and whisk together to mix
Step 1 - Preheat oven to 160C/320F. Butter and flour the inside of a bundt tin. Mix 1 tablespoon of melted butter and 1 tablespoon of flour and brush the inside of a bundt tin. Take a bit of time to make sure that you butter all the crevices. OR line a loaf tin on the base and sides.
Step 2 - Sift the cake flour and baking powder together in a bowl and whisk with the sugar and salt. In a jug measure the oil and whisk with eggs, yogurt, blood orange juice and zest. Make a well in the centre and stir in the oil mixture in 4-5 lots making sure that there are no lumps. Let this mixture rest for 5 minutes. Scoop into the tin and bake for 45-50 minutes or until centre springs back when gently pressed down.
Step 3 - Cool in the tin and then place on a serving plate. Place the icing or powdered sugar in a food processor and whizz until all lumps disappear. Drizzle in the blood orange juice until you get a thick, slowly drippy texture. Start with 1.5 tablespoons and then add the other 1/2 tablespoon. If it's still too thick then add drops of water.