• 175 g salted butter, at room temperature
  • 175 g caster sugar
  • 3 large eggs
  • 225 g self-raising flour
  • the finely grated zest and 1 tbsp juice of 1 orange
  • 5 tbsp natural yogurt

To decorate:

  • 1 tsp icing sugar, for dusting
  • 1 orange, peeled, and the zest cut into thin strips


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4.

  2. 2

    Put the butter, sugar, eggs and flour in a bowl and, using an electric hand mixer, beat until thoroughly combined. Stir in the orange zest and juice, and the yogurt.

  3. 3

    Spoon the mixture into either a deep 20cm cake tin, lightly greased and lined with baking parchment, or a 12-hole muffin tin lined with paper muffin cases. Bake the cake for 50-55 minutes (the muffins for 25-30 minutes) until risen and golden and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then turn out, remove the paper and cool completely on a wire rack.

  4. 4

    While the cake is cooling, make the decorations. Bring a pan of water to the boil, add the sliced zest and boil for 1 minute until the zest starts to soften. Dry on kitchen paper. Once the cake has cooled, dust with icing sugar and decorate with the strips of orange zest.


    Cook's tip: To freeze, cool, then wrap in a freezer bag and freeze for up to 3 months.

Nutritional Details

Each serving provides
  • Energy 1063kj 254kcal 13%
  • Fat 14.1g 20%
  • Saturates 8.4g 42%
  • Sugars 14.6g 16%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 1495kj/357kcal

Each serving provides

27.0g carbohydrate 0.7g fibre 4.2g protein

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