Fresh Orange Cake

Another part of my 30 before 30 challenge was to bake a different  cake every month, one I have never made before! I love to bake so this is kind of an easy challenge for me, but I kinda get stuck in a cake rut. Do you know what I mean? Chocolate, Banana, Chocolate, Banana... you get the idea, right? I flicked through my recipe books, started a list, searched some of my favourite foodie blogs, added to the list. I still don't have 12 chosen, but I'm sure I'll find them!

Fresh Orange Cake ~ What Shall We Cook Today

(More than 70 fun and easy recipes for kids to make)

1 unwaxed or organic orange, washed

175g of unsalted butter, very soft

250g caster sugar

3 large eggs, at room temperature

250g self raising flour

1 teaspoon bicarbonate of soda

100ml milk

3 tablespoons natural yoghurt

3 tablespoons granulated sugar, for the topping

a 900g loaf tin, greased  greaseproof paper or non stick baking parchment

makes 1 large loaf cake

1. Preheat oven to 180c (350f). Prepare cake tin.

2. Cut orange in half. Save one half for the topping. Remove pips from the other half and cut into 8 pieces. Put pieces, as they are with skins on, into a food processor or blender. Run machine until the orange is chopped into very small pieces. Add orange to mixing bowl.

3. Add soft butter, sugar and eggs to bowl with orange.

4. Sift flour and bicarbonate of soda into the same bowl. Then add milk and yoghurt. Beat with a wooden spoon or electric mixer on speed 1, until well combined.

5. Spoon mixture into prepared cake tin, and spread surface evenly.

6. Bake for about 50 minutes, test with a skewer. If skewer has mixture on it bake for another 5 minutes. Remove from oven.

7. While cake is baking, make the topping. Squeeze the juice from the remaining half of the orange, into a small bowl. Add the granulated sugar and stir to make a syrupy glaze.

8. While cake is still hot, prick holes all over the surface. Drizzle glaze over the top so it trickles into the holes. Leave until completely cold before removing from tin. Store in an airtight container and eat within four days!

This cake is so delicious! Make it today!!

This is actually the cake for May, and I did bake it yesterday, but couldn't get a picture! Stay tuned for June's yummy offering.

x Shara