This cake is literally crammed full of the intense and fragrant flavours of oranges, and it stays moist for days. A slice with a cup of tea seems to make the world a better place.    

Makes one loaf tin cake but doubles nicely if you wish to make a larger cake.   

Ingredients 

• 1 cup raw sugar   
• Rind of 2 oranges + 1 lemon – avoid the white pith, I use a potato peeler  
• Flesh of one orange   
• 1 egg  
• ½ cup oil, I use grapeseed or olive oil   
• ½ tsp salt   
• ½ cup thick natural yoghurt  
• 2 tbsp. lemon juice  
• 1 ¼ cups plain flour   
• 2 tsps. baking powder   

Method 

1. Preheat oven to 180C fan bake. Grease and line a loaf tin with baking paper.  
2. In the bowl of a food processor blend the sugar and citrus rind until the rind is chopped very small. Add the orange flesh. Blend until smooth.  
3. In a mixing bowl beat the egg and sugar/citrus mix together until it is thick and creamy. Add the oil and salt and continue beating until mixed.  
4. Stir through the yoghurt and lemon juice. Add the flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake).  
5. Pour the thick batter carefully into the tin, smooth the top if need be for a better-looking cake at the end.  
6. Bake for 35-45mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin.  
7. Ice with vanilla and citrus zest frosting.   

Nici’s note:   

To avoid your precious baking from slumping, leave it to settle and cool slightly before turning cakes and muffins out of their tins. 

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