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Orange and Cardamom Loaf Cake

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Prep Time 10 mins
Cook Time 40 mins

Ingredients
  

  • 1 cup sugar
  • 1 cup plain yogurt
  • 3 large eggs or 4 small ones
  • 1/2 cup vegetable oil
  • 2 tsp orange zest
  • 4 tbsp juice of a freshly squeezed orange
  • 1 1/2 cups self-raising flour
  • 1/2 tsp salt
  • 1 tsp ground cardamom
  • Orange Syrup
  • 1/3 cup sugar
  • 1/3 cup orange juice

Instructions
 

  • Preheat oven to 350°F or 180°C
  • Grease a standard loaf pan with butter or non-stick baking spray.
  • In a bowl, whisk together the sugar, yoghurt, eggs, oil, and orange zest until sugar has dissolved.
  • In another bowl, sift together the flour, ground cardamom and salt. Slowly fold the dry ingredients into the wet ingredients until just combined. Do not over mix the batter. Scrape the sides of the bowl as needed.
  • Pour batter into prepared loaf pan. Bake for 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  • While the cake is baking, microwave the sugar and orange juice for 2 minutes, stirring every 30 seconds. The syrup is ready when the sugar has dissolved.
    Once the cake is cooked, allow it to cool for 10 minutes in its pan. Then using a fork or wooden skewer, poke holes into the loaf cake.
  • Pour the orange syrup over the cake, moving intentionally into the poked holes. Cool completely in the pan.
  • Remove cake from pan and dust generously with powdered sugar and orange serve.

Notes

 
  • Use room temperature eggs and yogurt. It helps them to fully incorporate into the batter. This aids better rising.
  • Use full fat yogurt instead of fat-free or reduced. Reduced or fat-free yoghurt has too much liquid which will ultimately ruin the texture of the cake.
  • Poking holes into the cake is a game changer. The flavours it brings across are next level.
  • Store leftover cake in an airtight container in the fridge for 2-3 days.