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Ora n g e & y o g h urt ca k es M
a
s ke
8 small c ak es
8 oranges 200 g (7 oz) plain (all-purpose) flour ½ tablespoon baking powder (baking soda) a pinch of salt 120 g (4 oz) yoghurt 3 eggs 175 g (6 oz) caster (superfine) sugar zest of 2 oranges 60 g (2 oz) butter, melted 30 g caster (superfine) sugar, for the orange syrup
This is the cake of my childhood, of Sunday mornings at the beach and Wednesday afternoon goûters (snacks) at home. My mum used to make it every week. At times I would help her too – in fact, the only recipe she has is a drawing I made with felt-tip pens and a not-sosteady hand. In those days, we wouldn’t weigh anything but would measure the flour,
Preheat the oven to 180°C (350°F). Wash and dry the oranges. Slice off the tops, scoop out the flesh
sugar and butter using the empty
using a metal spoon and set aside in a bowl. Arrange the empty oranges
yoghurt pot. And we’d bake the cake
sitting cut-side-up on a muffin tray. Combine all the ingredients in a large bowl and mix well until smooth.
in a large tin. You could do the same and bake it in a
Divide the batter between the prepared oranges until each is two-
large cake tin, generously buttered and
thirds full and bake for 25–30 minutes or until golden-brown and a skewer
lined with baking paper, but I have a soft
inserted into the centre of each cake comes out clean.
spot for plump little oranges filled with the crumbly and melt-in-your-mouth cake, just like the oranges givrées
Strain the orange flesh through a fine-mesh sieve over a jug, squeezing as you go to extract as much juice as possible. Place the juice and extra caster sugar in a small pan and bring to the
(frozen oranges) my grandmother would
boil over medium heat. Simmer for 10–15 minutes or until reduced by half;
make for birthdays. To make one large
set aside until needed.
cake, bake at 180°C (350°F) for 35–40 minutes.
When the cakes are still warm from the oven, drench each with a little of the hot orange syrup.
© 2014 Hardie Grant Books. All Rights Reserved.