With a combination of citrus from the mandarines and the freshness of the yoghurt this is a deliciously moist cake. A perfect cake for a sunny, spring day tea we think.
We baked our cake in a large loaf tin, but equally you could make smaller loaves for the children’s table or sweet cupcakes with an extra spoonful of the yoghurt on top and a slice of orange for a brunch. Yum! Just adjust your cooking times slightly.
4oz softened butter
3oz caster sugar
4oz self-raising flour
zest of 2 mandarines (or blood organges if in season)
150g of plain live yoghurt (we used Marks & Spencers brand)
Preheat the oven to 180 degree C. Cream together the butter and the sugar until pale and fluffy in a large mixing bowl. Add the eggs (one at a time) and mix.
Continue to add the flour and mix thoroughly.
Add the zest of the mandarines followed by the plain live yoghurt.
Once all of the ingredients are combined pour into a greased or lined loaf tin and bake for 35 minutes until it’s golden brown.
P.S. Florence is wearing her new pyjamas from Sleepy Doe which she is loving so much! A brand we dearly love.