• 175g salted butter, at room temperature
  • 175g caster sugar
  • 225g self-raising flour
  • 3 large eggs
  • 2 oranges, 1 zested and juiced, 1 peeled and the zest cut into strips
  • 5 tbsp natural yogurt
  • 1 tsp icing sugar, for dusting


  1. 1

    Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Put the butter, sugar, flour and eggs in a bowl and, using an electric hand mixer, beat until thoroughly combined. Stir in the orange zest, 1 tbsp juice and the yogurt.

  2. 2

    Spoon the mixture into a deep 20cm cake tin, lightly greased and lined with baking parchment. Bake the cake for 50-55 minutes until risen and golden and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out, remove the paper and cool completely on a wire rack.

  3. 3

    Meanwhile, bring a pan of water to the boil, add the sliced orange zest and boil for 1 minute until the zest starts to soften. Dry on kitchen paper. Once the cake has cooled, dust with icing sugar and decorate with the strips of orange zest.

Nutritional Details

Each serving provides
  • Energy 1063kj 254kcal 13%
  • Fat 14.1g 20%
  • Saturates 8.4g 42%
  • Sugars 14.6g 16%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1495kj/357kcal

Each serving provides

27.0g carbohydrate 0.7g fibre 4.2g protein

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