Wednesday, May 6, 2009
Some cakes taste best when kept for days... This one is one of them.
It was a bit crumbly(when cut) the day I made it. But after keeping it(at room temp) for 2 days,and it turned moist and oh so nicely infused with the orange zest.
I reheated it in the oven to warm it up, and it tasted oh so good.
I intended the top to crack like Grand Canyon, but it didn't. It just had a shallow crack.
3 medium eggs (180gm with shells on)
200gm plain yoghurt
60ml orange juice
1 Tbsp orange zest
3/4tsp soda bicarbonate
1. Preheat oven at 170C
2. Cream butter and sugar until pale and fluffy. Beat in eggs one by one, beating well after each addition. Mix in yoghurt, zest and orange juice. Sift in flour and baking soda. Combine thoroughly.
3. Put batter into 3 mini loaf pans and bake for 35 minutes or until skewer comes out clean