Description
With some Kinnow Oranges in hand, the first and the obvious recipe choice was a Tea-Time Orange Cake. The tanginess of oranges, the subtle sweet notes and the bitterness of orange zest make this Orange Cake a perfect tea time treat.
Ingredients
- 1 cup All-purpose Flour, Plus 1 Tablespoon For Pan
- ½ teaspoons Baking Powder
- ⅛ teaspoons Baking Soda
- 1 pinch Salt
- ½ cups Granulated Sugar
- ¼ cups Yogurt
- ¼ cups Olive Oil
- 1 Egg
- 1 Orange, Juiced
- 1 teaspoon Grated Orange Zest
- ½ teaspoons Vanilla Extract
- Confectioners Sugar, For Dusting
- Orange Segments, For Serving
Preparation
Preheat oven to 180ºC (355ºF). Grease an 8-inch round cake pan with butter and dust it with 1 tablespoon flour. Set aside.
Sift flour, baking powder, soda, salt in a large mixing bowl.
In another bowl, whisk together yogurt, olive oil, egg, juice, orange zest and vanilla extract in a bowl using hand mixer for 5 minutes at medium speed. Add sugar and whisk again for another 5 minutes at medium speed.
In small batches, add liquid mixture into the dry ingredients. Fold the batter using a rubber spatula. Make sure no flour streaks remain in the batter. Once the batter is nicely combined, pour into the prepared baking tin.
Bake in the preheated oven for about 25–30 minutes or until a tester comes out clean.
Meanwhile, poke 2 – 3 tiny holes in the cake using a toothpick. Pour orange juice over the cake. Transfer the cake to a wire rack to cool completely.
Dust with confectioners sugar. Serve with orange segments.
