Yoghurt Cake
Ready In: 40 mins
Serves: 8
Ingredients
- 225 g plain flour
- 190 g caster sugar
- 80 g sultanas
- 1 orange, zest and juice
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 125 g yoghurt (whole milk)
- 60 g butter, melted (cooled)
- 2 eggs, lightly beaten
- 2 tablespoons clear honey
- 20 pistachios, finely chopped
Directions
- Preheat the oven to 180C/Gas 4. Butter and line a 1 kg loaf tin. In a large bowl, stir together the flour, sugar, sultanas, orange zest ,baking powder and salt.
- In a jug whisk the yoghurt, butter and eggs. Add this to the dry ingredients., stir until smooth. Spoon into the tin, smooth the top and bake for 40-45 minutes.
- Meanwhile, combine the orange juice and honey in a small pan, simmer until reduced by a third. When the cake comes out of the oven, pierce the top several times and pour over the syrup. Scatter on the nuts, cool in the tin before removing.
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