Preheat the oven to 180C/350F (fan). Grease and line a 2lb loaf tin with non-stick paper.
With your fingers, rub together the zest and sugar in a large bowl until it becomes fragrant.
Add the yogurt and orange juice and whisk to combine.
Add the eggs, one at a a time, and the oil and whisk again until everything is combined.
Fold in the dry ingredients until the mixture is smooth.
Pour into the load tin and bake for 40 – 50 minutes until the top is firm and golden.
While the cake is baking, mix together the juice and the sugar for the glaze. Set aside until needed.
When the cake is ready, take it out the oven but leave it in the tin. While it is still hot, make a few holes in the cake with a fork and pour over the glaze.
Leave to cool in the tin for about half an hour until the juice is all absorbed before transferring to a wire rack to cool completely.
Find Recipe Here: https://www.onlinefoodblog.com/bitter-orange-olive-oil-cake/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (970g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 39 (20%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 19.6mg||6 %|
|Sodium 514.5mg||18 %|
|Potassium 740.1mg||19 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.5g|
|Protein 16.2g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 196
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