Happy new year! I made this little gem for a Christmas dinner with a group of girlfriends last week. The recipe comes from The Kitchen Diaries Volume i by Nigel Slater with my own Greek yogurt drizzle recipe.
The Kitchen Diaries Volume i and The Kitchen Diaries Volume ii have been on my shelves for two to three years now. Every now and then, especially on rainy nights or cool mornings, I cuddle up in bed and read it again. It’s a cook book and diary in one with such lovely writing that I find myself reading it more as a story book than cooking/baking with it.
Simple cakes like these are versatile because they are not too rich, and you can eat them at any time of the day. My brother had two servings of this cake for supper and I had a slice in the morning with a cup of coffee. When I opened the fridge the next morning, it was all gone! The second of this cake also rounded off our Christmas dinner nicely with cups of hot tea.
If you are trying this, the cake takes a long time to bake because it’s so moist and as a result, the top and sides browns and hardens. It may just be my oven but I got better results baking it slowly at 160°C for a longer period and covering the top with aluminium foil halfway.
Also, this cake is pretty sweet on its own even after reducing the sugar to 155g (I generally like my cakes less sweet). So I swopped the orange juice icing in the recipe for a greek yogurt drizzle.
Orange Marmalade Cake with a Greek Yogurt Drizzle
175g golden, unrefined caster sugar (I reduced this to 155g)
a large orange
3 large eggs
75g orange marmalade (I used Mackays Fruity Orange Marmalade)
175g self-raising flour
Greek Yogurt Drizzle
5 tablespoons of Greek Yogurt
1 tablespoon of icing sugar
Set the oven at 180°C (I changed this to 160°C)/gas mark 4. Line a loaf tin about 25 x 11 x 7cm deep. (I only lined the bottom of the tin and buttered the sides) Put the butter and sugar in the bowl of a food processor and beat till pale and fluffy. Finely grate the orange. Break the eggs into a small bowl and beat them lightly with a fork. With the machine at moderate speed, pour in the beaten egg, a little at a time, beating thoroughly between each addition. Beat in the marmalade
and the grated orange zest.
Remove the bowl and fold in the flour with a large metal spoon. Do this slowly, firmly but carefully, till there is no sign of any flour. Gently stir in the juice of half the orange. Spoon into the lined cake tin, lightly smoothing the top. Bake for 40 minutes (it took more than an hour for me and I suggest you check it and extend the timing until the skewer comes out clean), checking it after 35 with a metal skewer. Leave to cool in the tin, then remove and cool on a wire rack.
For the drizzle, mix 5 tablespoons of Greek yogurt and 1 tablespoon of icing sugar till the sugar dissolves. You can adjust the quantity of icing sugar accordingly or you can leave out the icing sugar totally. Put the frosting into a plastic bag and snip a small bit off the end of the plastic bag. Drizzle the icing over the cake and leave to set.