Orange yoghurt cake

Simply the zest!

  • 45 mins cooking
  • Serves 12
  • Print
Yoghurt adds moisture and fat making this cake delightfully moist with a lovely citrus tang from the orange juice and rind. Perfect for any occasion.
Looking for more orange cake recipes?


Orange yoghurt cake
  • 2 eggs
  • 3/4 cup (165g) firmly packed brown sugar
  • 2 teaspoon finely grated orange rind
  • 3/4 cup (90g) ground almonds
  • 1/3 cup (50g) wholemeal self-raising flour
  • 1/3 cup (95g) low-fat plain yoghurt
  • 60 gram light cream cheese, softened
  • 2 tablespoon icing sugar
  • 1 tablespoon orange juice
  • sliced orange rind, for decorating (optional)


Orange yoghurt cake
  • 1
    Preheat oven to 160°C. Grease a closed 20cm round springform pan and line base and side with baking paper.
  • 2
    Beat eggs, sugar and rind in a small bowl with an electric mixer until light and fluffy. Stir in ground almonds, flour and yoghurt.
  • 3
    Spoon the mixture into pan and bake for about 45 minutes. Stand in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
  • 4
    Meanwhile, make orange cream cheese icing by whisking together cream cheese, icing sugar and juice in a small bowl until smooth.
  • 5
    Spread cake with icing; top with thinly sliced orange rind, if you like.

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