Zutaten für Julie's Orange Cake
- 200g softened butter
- Caster Sugar
- Zest of 2 large oranges
- 4 large eggs
- Plain Yogurt
- 100ml freshly squeezed orange juice
- All Purpose Flour
- Bicarbonate Of Soda
- Fresh Orange Juice
- Fresh Lemon Juice
- Fresh Lemon Rind
- Sugar
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Zubereitung von Julie's Orange Cake
- Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) ring tin.
- Cream together 200g softened butter and 200g caster sugar until light and fluffy.
- Add the zest of 2 large oranges and mix well.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together 200g plain yogurt and 100ml freshly squeezed orange juice.
- Gently fold the yogurt mixture into the batter until just combined.
- Pour the batter into the prepared ring tin and spread evenly.
- Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 5 minutes before carefully inverting it onto a wire rack to cool completely.
- **Prepare the Sticky Sauce:** In a saucepan, combine 100g caster sugar, 100ml freshly squeezed orange juice, and 50g butter.
- Bring to a boil over medium heat, stirring constantly, until the sugar dissolves and the sauce thickens slightly (about 5 minutes).
- Pour the hot sticky sauce over the cooled cake, allowing it to drizzle down the sides.
- Serve and enjoy this incredibly moist and flavorful cake!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
289g
Fat
86g
Carbs
35g
