This orange, yoghurt and olive oil cake is delicious sliced and filled with yoghurt whipped cream and simply glazed.
I am a massive fan of using Total Greek Yoghurt in my baking. I use it in cupcakes and cakes, I love it when making sweet dough and I frequently replace double cream with 2% yoghurt saving a huge chunk of calories in the process (not very scientific sounding, I know – but you do lower the fat intake by 96% which is obviously massive). Healthy, high protein chocolate mousse? Yes, it IS possible – and I won’t give you any guesses as to how. ‘Low-fat cheesecake’ may well be used to explain ‘oxymoron’ in the dictionary, but add a little Total magic and voila!
Being such a huge fan, I was thrilled to be asked by Total to take part in their Total+ campaign to help highlight the incredible versatility of Greek yoghurt and also let you in on the details of their fabulous Total+ competition. It is very easy to enter – simply share your favourite Total+ recipe on Twitter, Instagram, Facebook, YouTube or Vine following the format outlined below and using the hashtag #TryTotal. There’s lots of prizes to be won including 2 Magimix blenders, an iPhone 6 and lots of healthy Total yoghurt! You can enter as many times as you like and if you fancy showing me your recipes tag me on Twitter or Instagram. This is the last week of the competition and we are all about baking so put your thinking caps on and remember you can use Total Greek yoghurt whenever a recipe calls for double cream, buttermilk, sour cream or even milk (although you may need to adjust the quantity).
Any text used should be set out in the following format:
My Total + [number of additional ingredients in dish]
Total + [Insert ingredient] + [Insert ingredient] + [Insert ingredient] + [Insert ingredient] etc
#TryTotal
As an example
My Total + 4 Smoothie (do add a recipe title and description if you are not limited by characters)
Total + strawberries + raspberries + honey + milk #TryTotal
This orange, yoghurt and olive oil loaf cake is super-simple to make although I have dressed it up a little and turned it into a layer cake – why should round cakes have all the fun? Obviously in baking the number of Total+ ingredients goes up slightly but I would say this is a Total+ 7 cake (allowing some leeway for ingredients such as the baking powder and spices) Total + pecans + flour + sugar + eggs + olive oil + orange juice. This cake has yoghurt in both the batter, filling and glaze and it is an absolute delight to have with some tea or coffee as an afternoon treat.
Orange, yoghurt & olive oil cake #TryTotal
This orange, yoghurt and olive oil cake is delicious sliced and filled with yoghurt whipped cream and simply glazed.
Print
Rate
Ingredients
- For the cake
- 250 g | 8.8oz plain flour or spelt flour
- 100 g | 3.5oz pecans ground
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- –––
- 2 large eggs
- 160 g | 5.6oz soft light brown sugar
- 160 g | 5.6oz Total Greek Yoghurt
- 120 ml | 1/2 cup freshly squeezed orange juice
- 60 ml | 1/4 cup light olive oil
- zest of 1 orange
- –––
- simple syrup or orange marmalade to glaze
- orange or mandarin segments to decorate – optional
- I used candied mandarins but fresh fruit can also be used
- icing sugar to dust
- For the filling
- 200 ml | 3/4 cup double cream
- 8 heaped tbsp Total Greek Classic yoghurt
- 125 g | 1 cup icing sugar
- Yoghurt glaze
- 3 heaped tbsp Total Greek Classic yoghurt
- 6 tbsp icing powdered sugar, more if needed
- 1/2 tsp orange juice or orange flower water
Instructions
- Make the cake. Preheat your oven to 180C (350F). Line a small loaf tin with baking paper, letting the edges hang over the sides of the tin.
- Grind the pecans in a food processor until finely ground. Put the flour, ground pecans, baking powder, soda, spices and salt in a large bowl. Mix together with a fork.
- Put the oil, orange zest and sugar in the bowl of your stand mixer and whisk together until the sugar no longer feels gritty. Add the eggs and whisk them in for a couple of minutes.
- Mix the yoghurt and orange juice together then add to the stand mixer and beat together briefly.
- Pour all the wet ingredients into the bowl containing the dry ingredients and fold together with a spatula, making sure there are no dry pockets in the batter.
- Pour the batter into the tin and level. Bake for 45-55 minutes – testing with a skewer to see whether the cake is ready. The skewer should come out clean and the cake should feel firm on top. Cool in the tin for 10 minutes and then lift out using the paper. Let the cake cool completely before slicing in half (or even in three layers if you want).
- Brush the cake layers with a little simple syrup or some marmalade that has been diluted with a little water and warmed up in a pan or the microwave.
- Make the filling: whisk the double cream and icing sugar together until you have soft peaks. Add the yoghurt (make sure it is straight from the fridge) and fold it in gently. Keep the filling in the fridge until needed.
- Pipe a generous amount of filling over the bottom layer and top with the second. Spread some glaze over the cake and top with candied or fresh citrus fruit (or leave plain). Dust with icing sugar if you like.
- Make the glaze, put the icing sugar in a bowl and add the orange juice or orange flower water. Add the yoghurt and mix together using a spoon or hand whisk until you have the right consistency – it needs to be thick enough to coat the back of a spoon and drip off slowly. Adjust the consistency by adding more icing sugar if it is too thin or a touch more yoghurt it too thick. Make this just before you are about to glaze the cake.
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
Anonymous says
Looks lovely will give it a try
Lucy Allen says
Simply beautiful, the candied mandarins are gorgeous
Sarah | Broma Bakery says
What a gorgeous loaf, Lucy! I love the idea of frosting in the middle. And those oranges are such a welcomed pop!
Keep Calm and Fanny On says
Gorgeous as ever, I particularly like the sound of the cloves with the oranges and Total Greek Yoghurt, yum!
Lucy Parissi says
A classic combination in a lot of Greek desserts…
Amy @ Thoroughly Nourished Life says
This is the most charming loaf cake I have ever seen! It's like sunshine and pretty lemons and all the good things. I can't wait to try it! I love baking with Greek yoghurt too. It gives your baked goods beautiful texture and gorgeously moist crumbs.
Rachel Davis says
Love the idea of dressing up a loaf cake, it looks so pretty! I love baking with yoghurt, although I tend to go organic with my dairy. Greek yogurt is just so heavenly, I'm sure most of it ends up in my mouth rather than the batter 😉
Jennie Cranham says
Absolutely gorgeous looking cake! Pinned 🙂 xx
Lucy Parissi says
thanks Jennie!
Laura Denman says
Another perfect looking cake. I can practically smell how delicious it is through my computer screen. Mmmmmmm. The ground pecans are even more of a bonus!