No, I did not reinvent a classic. But this is, essentially, an Orange Yoghurt cake. I can’t describe exactly what the addition of yoghurt does to this cake, but the end result is simply divine. I created this cake originally for my father, who loves orange cakes. And funnily enough, he hasn’t quite tried the cake. I’ve made this with a 6-inch pan, you could easily double the recipe for a bigger cake.
Start by lining and greasing your 6 inch baking tin with reusable baking cloth and a little butter. You can use regular baking parchment if you like as well, I invested in the reusable kind simply because I am an emotional baker...i.e: once a week at least. Also, remember to preheat the over to Gas mark 7 - 180 Degrees Celcius. In a medium bowl, sieve the flour and baking soda together, and set aside.
In a second medium bowl, beat together the butter and sugar until the mixture pales in colour and becomes light and fluffy, about 2 mins. I used a hand-held whisk, but you can use a machine if you want. Then, add the egg and beat well, about 30 seconds to a min. Once the egg goes in, add the juice and zest of the orange, and beat again, another 30 seconds.
Then, add half of the sieved flour mix to the wet ingredeints, and the youghurt. Whisk until well combined, about 30 seconds. After this, add the remaining flour mixture with the milk, and mix again for another 30 seconds. All traces of flour should dissappear by then.
Transfer batter into the prepared baking tin and place in the oven for a good 40 mins. If you find that the top of the cake is browning too fast (about the 25 min mark), slip a piece of alumninum foil on top of the tin to prevent it from burning.
The cake is ready when a toothpick inserted into the middle come out clean. Let the cake cool in the tin for 30 mins, then invert to remove and let it come to a nice warm temperature. Perfect served with tea!