Orange Drizzle Spelt Loaf Cake
Ingredients
Cake
- 100g (½ cup) sugar
- 30g (2 tbs) butter (softened)
- 3 medium eggs
- 100ml (⅖ cup) orange juice
- 60ml (¼ cup) vegetable oil
- ½ teaspoon vanilla extract
- 100g (3½ oz) Greek yoghurt
- 200g (1¼ cups) white spelt flour (see note 1)
- 1 tsp baking powder
- ½ tsp bicarbonate (baking) soda
Drizzle
- 2 tbs orange juice
- icing sugar (as much as needed)
Decoration
- orange slices
Instructions
Cake:
- Pre-heat the oven to 175°C (350ºF).
- Cream the butter and sugar and beat in the eggs one at a time.
- Add orange juice, oil, vanilla extract, and yoghurt and beat until smooth.
- Sift the flour, baking soda and baking powder together and add to the wet ingredients, stirring until incorporated.
- Pour into a prepared loaf tin (mine was 25cm x 12cm / 10" x 4¾") and bake in the lower part of the oven for around 30-40 minutes, just until an inserted skewer comes out mostly clean.
- Leave to cool in the tin for a while, then turn out onto a wire rack and cool completely.
Drizzle:
- Add as much icing sugar to the orange juice until you have a very thick but runny paste.
- Drizzle over the top of the cake and leave to set. Top with slices of orange, if you fancy it (or, why not use my candied clementine peel, instead?). Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
