Easy orange yoghurt cake

This light and moist yoghurt cake with zesty orange strips makes a wonderful tea-time snack. A dusting of cinnamon icing sugar and fresh raspberries complete this deliciously sweet treat.

  • 15 mins preparation
  • 35 mins cooking
  • Makes 16
  • Print


Easy orange yoghurt cake
  • 125 gram softened butter
  • 1 cup caster sugar
  • 3 egg yolks
  • finely grated zest of 3 oranges
  • 2 cup self-raising flour
  • 2 teaspoon cinnamon, plus 1 teaspoon extra
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup greek-style yoghurt, plus extra to serve
  • 1/4 cup slivered almonds
  • 4 egg whites
  • 1/4 cup pure icing sugar
  • fresh raspberries, to serve


Easy orange yoghurt cake
  • 1
    Preheat oven to 180°C. Lightly grease and line a 20 x 30cm slice pan.
  • 2
    In a bowl, using an electric mixer, beat butter and caster sugar together until creamy. Add egg yolks, one at a time, beating well after each. Beat in orange zest.
  • 3
    Sift flour, 2 teaspoons cinnamon and bicarbonate of soda together. Fold into creamed mixture. Lightly mix in Greek-style yoghurt and almonds.
  • 4
    In a clean bowl, beat egg whites until soft peaks form. Gently fold into mixture. Pour into pan. Bake for 30-35 minutes until cooked when tested. Cool in pan for 5 minutes. Turn onto a wire rack to cool.
  • 5
    In a small bowl, combine icing sugar and extra cinnamon. Dust over warm cake. Serve with extra Greek-style yoghurt, and raspberries.


Skewer will be clean and dry if cake is cooked. When beating egg whites, soft peak stage is when the peaks formed in the foam bend at the top when beater is removed.

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