Pass me a cup of Earl Grey and a slice of this orange tea cake and i’m as happy as Larry. I adore all citrus fruit and have been munching on an excessive amount of Clementines and Navel oranges recently. Granny dearest is also a big fan of the old citrus family but an even bigger fan of the cake family. She requested something to accompany her cup of tea and voilà this orange tea cake happened!
I returned from the shops with some bits and bobs for cake making and suddenly realised i’d been so focussed on the cake itself i’d completely forgotten about any form of icing. The cake is rich, sweet and incredibly moist so it needed something that wouldn’t overpower the delicious sponge and it’s zesty flavour. I also wanted a white icing for aesthetic purposes and found myself digging in the fridge for cream. No cream was discovered but the Greek yoghurt looked at me and said, “Hey- I’m creamy and smooth and delicious. Give me a shot at this.”
To top off the Greek yoghurt frosting I candied some orange slices in a thyme infused syrup. The smell in your kitchen is reason enough to make this cake with haste. Thyme goes so well with sweet baked goods as well as cocktails. I love adding herbs to desserts and drinks for a kick of flavour, a boost in scent and some colour.
I made two cakes pictured here as I wanted to layer them but this recipe makes a single layer cake which is all you really need for a cake like this. You can always go back for a second slice. Obvs. And keep an eye on the orange slices when simmering away in syrup. You want them very tender but not disintegrated! Now get baking and tea making. I can smell the Bergamot orange and happiness in the air.
Orange tea cake with Greek yoghurt frosting
makes 1 single layer cake
- 2 oranges, zested & juiced
- 125g butter, softened
- 160g caster sugar
- 2 eggs
- 65ml milk
- 200g flour
- 2.5 tsp baking powder
- 1/2 tsp salt
Candied orange slices:
- 2 oranges, cut into slices
- 200g sugar
- 250ml water
- bunch of fresh thyme
- 125ml Greek yoghurt
- 70g icing sugar
- 1 orange, zested
Preheat oven to 180˚C. Line and grease a 20cm cake tin.
Cream the butter and caster sugar together until light and fluffy. Add the eggs one at a time and mix. Pour in the milk, orange juice and orange zest. Mix well.
Finally sift in the flour, baking powder and salt and fold in well without overworking the batter.
Pour into prepared tin and bake for 30 minutes or until a cake tester comes out clean. Cool the cake thoroughly on a cooling rack before icing.
To make the candied orange slices bring the sugar and water to the boil in a small pot. Add the thyme and orange slices and turn down to a simmer for 15 minutes. Using tongs flip the orange slices and continue to simmer for another 15 minutes. Drain and place on some baking paper and in the fridge to firm up.
To make the icing beat all the ingredients together until smooth.
Drizzle the icing over the cake and place in the fridge for the icing to set.
Invite some friends over for an orange infused tea party! You can even keep the theme going and all dress up as Donald Trump!