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Ingredients:
All-purpose flour – 1½ cups (188g)
Baking powder – 1½ teaspoons
Baking soda – ½ teaspoon
Mixed dried fruits (raisins, currants, chopped dates, cranberries, etc.) – 1 cup (150g)
Chopped nuts (optional) – ¼ cup (30g)
Brown sugar – ½ cup (100g)
Yogurt (plain, unsweetened) – ½ cup (120g)
Vegetable oil – ⅓ cup (80ml)
Milk – ¼ cup (60ml), room temperature
Orange juice – ¼ cup (60ml), freshly squeezed
Vanilla extract – 1 teaspoon
Ground cinnamon – ½ teaspoon
Ground nutmeg – ¼ teaspoon
Orange zest – 1 teaspoon
Salt – a pinch
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Instructions:
Preheat your oven to 170°C (340°F). Grease and line a 7-inch round cake pan with parchment paper.
In a small bowl, soak the dried fruits in the orange juice for about 10–15 minutes. This helps them stay juicy and plump while baking.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Toss in the chopped nuts if using.
In another bowl, combine yogurt, brown sugar, oil, milk, vanilla extract, and orange zest. Stir until smooth and creamy.
Add the wet ingredients to the dry mixture and fold gently. Add the soaked dried fruits along with any remaining juice. Mix just until combined—do not overmix.
Pour the batter into the prepared cake pan. Tap gently on the counter to release any air bubbles.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through baking.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
TRESH CAKES
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