I rustled up this cake the other day when I was in desperate need of something to do, had satsumas and yogurt that needed using and just had those itchy fingers that needed to bake something!
I posted it on my facebook page asking if people wanted the recipe and the response was overwhelming (incidentally, if you don’t follow my facebook page then click here and give me a thumbs up).
This cake is very dense and gooey. The addition of the yogurt gives it a slightly stodgy texture (not in a bad way) but makes it perfect for a pudding.
A couple of notes about ingredients, given that I am writing this during the Covid-19 lockdown and some of you are struggling to find certain things in the shops: • You don’t need to use butter, you can use baking spread instead. It works perfectly well either way.
• This recipe doesn’t use a massive amount of flour or sugar, great in these current times of shortage. If you don’t have self-raising, then use plain flour and add in a pinch (1/8 teaspoon) of baking powder. If you only have plain flour, then give the butter/sugar a really good beating. The cake will still work, but it will be even more dense and pudding-y in texture.
• Use whatever eggs you can get hold of. Eggs, like flour, seem to be rarer than a six-year-old wanting to do home schooling (I speak from experience, on both counts!). Don’t stress about whether or not they are medium or large. You can balance out the consistency of the cake mix with the orange juice and the yogurt.
• Granulated and caster sugar are both just sugar at the end of the day. If you only have granulated it will still work in the cake. You can blitz it down in a food processor first, to get caster texture, but to be honest, I wouldn’t bother. As it bakes it dissolves in the batter just the same. If you only have caster for the drizzle, then just plonk it in. It works just the same.
• I used quark in my cake – it was the yogurt I had and mine was a couple of days out of date. I’m stealing a leaf from my mum’s child-of-the-wartime-era cooking. If it smells ok, isn’t mouldy and isn’t curdled, it’s fine. The same principle says that slightly sour milk makes the best scones. Obviously I don’t use this principle for orders I sell, but this is for personal consumption and is the responsible thing to do in these current times.
So here it is:
You will need a 2lb loaf tin, lined (I use pre-formed loaf tin liners from Lakeland, but normal greaseproof or baking parchment will do)
Pre-heat your oven to 180C fan (gas mark 4)
In a bowl beat together 150g caster sugar and 100g softened butter or baking spread. They need to be pale and fluffy. This will take 3-4 mins in a stand mixer or with a handheld mixer. If you are doing it old-skool by hand then it will take a lot longer – make sure your butter is nice and soft before you start!
Beat in two eggs – I used large free-range, but medium will do.
Add in 150g self-raising flour and combine well.
Grate in the zest of 3 satsumas/tangerines/clementines, or 1 large orange and the juice from them (I added in some of the pulp too, for an extra orange hit). Add half a teaspoon of lemon juice too, if you have it. It brings out the orange flavour even more.
Finally add in a generous dollop of plain yogurt. A generous dollop is a heaped dessert spoon (and maybe a bit more). You’ll know if you need more if your mix is not a soft dropping consistency. Give it all a good mix and see how you feel.
Pour it into the lined loaf tin and put on a middle shelf in the oven for 45 minutes. It’s a squidgy cake, so test it with a skewer and if it’s still a bit doughy then put it in for another 5-10 minutes.
10 minutes before the cake is due to come out then make the syrup: put 50g of granulated sugar and the juice and pulp of 2 satsumas in a saucepan and heat gently until the sugar has dissolved. Turn off the heat and let it cool in the saucepan.
When the cake is cooked bring it out of the oven, and whilst still in the tin stab it all over with a skewer. Don’t be too hard on your tin though! Pour over the syrup and make sure it is spread evenly over the top of the cake. You don’t want to miss those corners!
Leave the cake to cool completely in the tin. When cool, remove, peel off the paper and slice.
We had ours with ice cream for pudding, but as long as you are happy with squidgy cake, eat a slice with a cuppa.
This cake will freeze well. I would suggest portioning it up first and then freezing in a Tupperware. You can just get out a piece at a time as a treat. It will defrost in a few hours.