Many find baking rather intimidating, and I’m here to preach the exact opposite. Baking a cake is one of the easiest kitchen routines that I do. Even if pressed for time. I’m that confident and that partial. And when the cake doesn’t emphasize on room temperature ingredients or softened butter, it’s even more appealing!
I bake like clockwork now, nicely tuning out the other noises around the house (which are usually high pitched squeals), turn on my music and spend about 20 minutes minding my own cake batter.
This recipe is even cooler because: 1. melted butter so no waiting around for it soften and 2. Greek yogurt protein boost.
BTW – have you tried Epigamia Vanilla yogurt yet? It is in fact speckled with real vanilla bean, which is a delight to all vanilla lovers. I use this flavoured yogurt in my cake for the added boost and since it has no preservatives or added sugars I feel a whole lot better about this cake.
I used up a bunch of frozen berries I had in the freezer – I simply put the box into the regular fridge the night before so that it was nicely de-frosted by the time I baked.
This cake is super moist, delightfully citrus and like most of my tea cakes, perfect with a cup of tea or coffee. And for breakfast.
Photo credits: Saloni Shah Vyas
- 2 cups Flour
- 2/3 cup Caster Sugar
- 1 cup (3 90g cups) Epigamia Greek Yogurt, Vanilla Bean
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 Eggs
- 4 tbsp Butter, melted
- 2 tsp Orange juice
- 2 tsp Orange zest
- 1 tsp Vanilla extract
- 3/4 cup Berries
- 1/2 cup Icing sugar
- 1-2 tsp Milk
- 2 tsp Orange zest
- 1/4 cup Chopped pistachios
- Heat the oven to 180°C.
- Grease and line the loaf tin.
- Take 1 tbsp of flour out of the 2 cups and stir it into the berries cup. This will prevent the berries from sinking down to the bottom of the cake.
- Whisk the flour, baking powder, baking soda and salt together in a big mixing bowl.
- In a separate bowl, whisk butter, sugar and eggs first well.
- Then add the yogurt, orange juice, zest and vanilla.
- Add the wet ingredients to the dry, and stir gently to combine.
- Fold in the berries last and pour the batter into the loaf tin.
- Bake for 30 minutes.
- Remove from the oven, and let the cake cool in the tin for another 10 minutes before removing onto a wire rack to cool completely.
- Whisk the sugar, milk and orange zest together until you reach a dripping consistency.
- Drizzle the glaze on top of the cake and sprinkle some chopped pistachios on top.