Marmalade yoghurt cake

Marmalade yoghurt cake

Yoghurt and orange are a great combination in this moist cake recipe. It will also keep for several days in an airtight container if you can resist eating it all at once!


For the cake
For the glaze
To serve

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 450g/1lb loaf tin.

  2. In a large bowl beat together the yoghurt, vegetable oil, lemon and orange zest and eggs until light and fluffy. Sift in all the dry ingredients and mix until just combined.

  3. Spoon the mixture into the loaf tin and bake for about 45 minutes. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)

  4. Remove from the oven and leave to cool a little in the tin.

  5. Meanwhile for the glaze, warm the marmalade and orange juice until the marmalade melts. Pour the glaze over the cake and set aside to cool completely.

  6. Remove the cake from the tin and serve with lashings of Greek-style yoghurt.

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Makes 1 x 450g/1lb loaf cake

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss