Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
CITRUS YOGHURT CAKE

INGREDIENTS to make an 18 cm (7") cake :-

Sponge:

150 g (5 oz) plain yoghurt

rind of an orange

275 g (10 oz) castor sugar

275 g (10 oz) self-raising flour - sieved

2 large beaten eggs at room temperature

110 ml (4 fl oz) vegetable oil

Filling:

2 tablespoons fine cut orange marmalade

Topping:

110 g (4 oz) icing sugar - sieved

2 tablespoons juice of an orange

METHOD :-

Sponge:

Beat the yoghurt, orange rind, and castor sugar in a bowl until smooth.

Stir in the sieved self-raising flour, beaten eggs, and vegetable oil.

Stir the mixture until smooth and lump free.

Divide the mixture between two greased 18 cm (7") sandwich tins and level off the surface.

Bake at Gas Mark 5 / 375F / 190C (170C for fan oven) on the middle shelf of the oven for 25 - 30 minutes, until golden brown, and springy to the touch.

Allow them to cool slightly before turning the sponges out of the tins.

Filling and Topping:

Carefully spread the marmalade over one of the sponges, and sandwich them together.

Place the sieved icing sugar in a mixing bowl, and add the orange juice.

Stir the mixture to form a smooth paste (the consistency of thick double cream).

Pour the paste over the top of the cake and spread evenly. Eat and enjoy.