Orange Poppy Yaourt Cake (Print Version)
# Ingredients:
→ For the batter
01 -
1 tablespoon of poppy seeds
02 -
3 teaspoons of baking powder
03 -
1 ½ cups (210g) all-purpose flour
04 -
⅔ cup (150 ml) of canola oil
05 -
Juice from half an orange (about ¼ cup / 60 ml), freshly squeezed
06 -
3 large eggs
07 -
½ cup (120g) full-fat plain yogurt
08 -
Orange zest from one orange
09 -
¾ cup (150g) sugar
→ Optional icing
10 -
2 tablespoons of milk
11 -
1 tablespoon of orange juice
12 -
1 cup (120g) powdered sugar
# Instructions:
01 -
Lightly grease the sides of a loaf pan using a pastry brush and line it with baking paper. Turn your oven on to 180°C to preheat.
02 -
In a large mixing bowl, blend the sugar and orange zest with your fingers or a wooden spoon. Combine with the yogurt, eggs, orange juice, and oil. Whisk until smooth.
03 -
Stir together the flour and baking powder in a medium bowl. Pour this mixture into the wet ingredients. Toss in the poppy seeds, then mix gently until just combined.
04 -
Pour the batter into the prepared pan. Bake for around 40 to 45 minutes. Check with a toothpick—when it comes out clean, it’s done! Let the cake cool in the pan briefly, then move it to a cooling rack.
05 -
Mix powdered sugar, orange juice, and milk in a bowl until smooth. Make sure the cake has fully cooled before drizzling the icing on top.
# Notes:
01 -
Freshly squeezed oranges make a big difference—don’t substitute with store-bought juice.
02 -
The cake tastes great on its own, but you can add an easy orange icing for an extra touch.