Yoghurt Cake With Marmalade Glaze

Spoil your visitors with this delicious Yoghurt Cake with Vinofood's Orange, Ginger & Chardonnay Marmalade. A mouth-watering morning tea that you won't want to miss out on.

Prep time 20 min. Cooking time 45 min. Serves 12.

Ingredients

Cake Ingredients

  • 190g self-raising flour, sifted 1 pinch salt
  • 230g whole natural yoghurt
  • 230g sugar
  • 3 large eggs
  • 1 tsp vanilla essence
  • 1 tsp orange zest 120g butter, softened

Topping Ingredients

  • 95g icing sugar, sifted
  • 30g butter, softened
  • ½ tsp vanilla essence
  • ⅓ cup Vinofood Orange, Ginger and Chardonnay Marmalade
  • 1 tsp orange zest Dehydrated oranges, garnish

Method

  1. Preheat oven to 180 degrees Celsius using the top and bottom element function.
  2. Grease a 20cm round tin.
  3. Mix flour and salt in one large bowl.
  4. Mix yoghurt, sugar, eggs, vanilla essence, orange zest and butter with electric beaters in another large bowl until combined and smooth.
  5. Tip wet ingredients into the dry ingredients and beat until just combined, do not over work.
  6. Pour the batter into the tin and put in the oven on the middle shelf for 40-45 minutes until golden on the outside and fully cooked inside.
  7. Take the cake out of the oven and allow it to cool in the tin on a cooling rack for at least half an hour before trying to remove it from the tin.
  8. Take it out of the tin and then allow it to fully cool on the cooling rack.
  9. In the meantime, make the topping.
  10. First make the butter icing by mixing the butter with icing sugar and vanilla essence in a small bowl until combined.
  11. Add a couple of tablespoons of water to start off with and stir into a paste.
  12. Slowly keep adding water and stirring until the icing becomes thin enough to drizzle.
  13. Next make the marmalade glaze by mixing the marmalade with 4 tablespoon of water in a small saucepan on the stove.
  14. Gently heat until the the marmalade is thin enough to also drizzle, add more water if needed.
  15. Drizzle the cake with butter icing first then the marmalade glaze over the top.
  16. Sprinkle with orange zest and garnish with dehydrated oranges.

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