I saw this recipe over at Cuisine Paradise’s site some time back, and had wanted to try that for quite a while. But after the baby arrived, I had been too tired (and maybe lazy ha!) to even cream butter with the mixer.
MIL and I were quite happy with how the batter turned out, and how easy it was to make the cake. However, MIL forgot that we needed to bake the cakes at the lower rack of the oven, so when it was only 10 mins into the baking, the top of the cakes was already browned, but inside was still uncooked. So MIL tried to continue baking the cakes, while I hurried back to my baby haha.
The texture turned out not as moist as I had expected – but it might be due to our “over baking” of the cakes. I probably will try again next time!
Orange Yogurt Cake – Recipe Adapted from Cuisine Paradise
(Makes 2 small loaf tins, 17cm x 8cm x 6cm)
175g Unsalted Butter, room temperature
200g Caster Sugar
3 Eggs, 60g each
245g Self Raising Flour
3 tbsp Orange Juice
Pinch of Salt
4 Tablespoons Plain Yogurt
140g of dried cherries or cranberries, plumped up in some orange juice
A few handful of chocolate chips
*You can add some orange zest to enhance the orange scent.
1. Cream butter and sugar with mixer till creamy and pale (about 3 – 4 minutes on medium speed).
2. Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl and make sure everything is well beaten.
3. Fold in sifted self-raising flour in 3 batches.
4. Next add in orange juice, zest, salt, yogurt and fold thoroughly till combined. Stir in dried cherries or cranberries, leaving a handful to sprinkle at the top of the batter later.
5. Divide batter equal into 2 mini loaf tins that are lined with greaseproof paper. Fill the loaf tins halfway and sprinkle chocolate chips. Top off with more batter and sprinkle dried cherries or cranberries and chocolate chips on top. *I didn’t check the size of my loaf tin, I just filled the loaf tin about 2/3, based on estimation.
6. Bake in preheat 180 degree oven for about 30 – 35 minutes or when skewer insert and come out clean.
7. When cake is done, remove it from the oven and allow to cool in the pan for 10 minutes.
8. Transfer cake to cooling rack and cool completely before cutting it into serving slices.