You may remember a while ago I wrote a guest post for the Yeo Valley Website? Well they liked it so much, they sent my some lovely yoghurt to see what else I could come up with.
I was sent a variety of yoghurt but the one that really jumped out at me was the Limited Edition Blood Orange and Caramel yoghurt. I mean, it has caramel in it. No. Brainer.
You may have also seen me tweeting about some amazing cookies I made…
The recipe was from the incredible Top With Cinnamon blog and also talked me through making my first ever successful caramel. There was some caramel left, some oranges in the fruit bowl and after meeting Deb Perelman from Smitten Kitchen a few weeks ago I took some inspiration from this recipe and whipped up this Orange and Caramel cake.
- 190g Plain Flour
- 2 tsp Baking Powder
- 1/2 tsp Fine Salt
- 230g Blood Orange and Caramel Yoghurt
- 200g Caster Sugar (I ran out and used half granulated – it came out fine)
- 3 Medium Eggs
- 1 tbsp Orange Zest
- 120ml Sunflower Oil
For the syrup and drizzle
- Juice of 1 Orange (about 60ml)
- 15g or 1 tbsp Sugar
- Caramel – Recipe here or use Dulce de Leche
- A loaf tin, with similar dimensions/volume as below
Deb’s was 21.25×10.65×6.25cm (Volume 1411cm3)
Mine was 19×11.5×7 (Volume 1368cm3)
- A cooling rack
- A tray
- Preheat your oven to 180′c. Grease your loaf tin and then line it with a strip of greaseproof paper that covers the bottom and goes up both ends, this enables you to get it out of the tin later. Grease the paper as well and then flour the tin, give it a good bash upside down to remove any excess flour.
- In a small bowl sift together the flour, baking powder and salt. In a separate large bowl mix together the yoghurt, sugar, the eggs and orange zest. Tip the flour mixture into the yoghurty mixture and stir to incorporate. Fold in the oil, ensuring it is all combined, you shouldn’t be able to see any floating around the edge, this will take a vigorous fold!
- Pour the batter into the pan and bake in the oven for 50-55 minutes checking with a skewer to ensure it is cooked all the way through.
- Whilst its baking heat the orange juice and 1 tbsp sugar in a small pan until the sugar is all dissolved. Set aside. If you are making caramel do so now, or whilst the cake cools.
- Remove the cake from the oven and allow to cool for 10 minutes before using those handy greaseproof paper tabs to move it to a cooling rack. If you don’t want a dirty worktop put a tray underneath the cooling rack and pour the orange syrup over whilst the cake is still hot.
- Once the cake is completely cool drizzle over the caramel.
The slices are zesty, juicy, sweet and need to be cut this thick. The salted caramel raises this humble loaf to the next level, moving it from a tea time treat to a decadent dessert.