Serves 10-12
Ingredients:
200 gm cake flour
3 whole eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp sodium bicarbonate
1 tsp salt
130 gm castor sugar
130 gm plain yoghurt
50 gm marmalade
Zest and juice of one orange
Zest of one lemon
4 tbsp corn or sunflower oil
Method:
Preheat oven to 180 degrees Celsius. Grease and line a rectangular 1.5 lb non-stick cake pan, or a loaf baking tin; with a smear of oil; then line with parchment paper and leave aside. In a large bowl; beat eggs with vanilla and sugar; until fluffy and pale in colour. Add yoghurt and oil. Whisk gently to combine. Add both zest of orange and lemon. Gently whisk them in with a fork; to combine and leave aside. Sift flour with baking powder, sodium bicarbonate and salt; in a large bowl. Pour over wet ingredients. Blend well together; by means of a spatula; until fully combined and smooth. Pour batter into prepared baking tin. Smooth top with spatula. Bake for 35 to 45 minutes; when top is golden. Remove from oven. Allow to cool in tin until slightly warm. Combine marmalade and juice in a saucepan; over medium heat, stirring constantly. When glaze melts and softens; by means of a pastry brush, generously brush cake with glaze ; top and sides as well. Allow to cool completely before slicing. Slice and serve with a cup of tea or coffee.
*A version of this article appears in print in the 18 February , 2021 edition of Al-Ahram Weekly
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