Upside Down Orange, Olive Oil, Yoghurt Cake
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Upside Down Orange, Olive Oil, Yoghurt Cake
Recipe by Courtney Roulston
Dietaries:
Serves: 8
Prep Time: 10 minutes
Cooking Time: 50 minutes
Ingredients
2 oranges
4 free range eggs
1 ½ cups Jalna Greek yoghurt, plus extra to serve
½ cup Squeaky Gate Extra virgin olive oil
1 cup caster sugar
Pinch sea salt
1 ½ cups self-raising flour
½ cup plain flour
1/3 cup honey to serve
1 tablespoon thyme sprigs to garnish
METHOD
Preheat the oven to 180 degrees Celsius (fan forced). Grease a 23cm cake tin with a little olive oil and line with baking paper.
Grate the outside of the oranges with a microplane and place the zest into a large mixing bowl along with the eggs, yoghurt, oil, sugar and salt. Gently whisk until the mixture is combined and the sugar has dissolved. Sieve in the combined flours then fold through until you have a smooth batter.
Using a small knife remove the white pith from the oranges then slice them into 6mm rounds. Arrange the orange slices into the base of the tin then pour over the batter. Place the cake into the middle rack of the oven for 45–50 minutes, or until cooked through.
Allow the cake to cool slightly before turning out onto a serving platter. Drizzle the cake with honey and thyme sprigs before serving with a dollop of yoghurt on the side.
