This is a great recipe as you can change it into a lemon drizzle, or coffee cake if you like. You can also use plain whole-milk yogurt, vanilla yogurt or buttermilk. You can even throw a handful of bluberries in there if you like. I like to use olive oil but if you prefer vegetable oil that would work just as well.
1 1/2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1 cup buttermilk (or plain whole-milk yogurt, or vanilla yogurt)
3/4 cup granulated sugar
3 large eggs
1/2 cup olive oil (or vegatable oil)
1 tsp orange extract
zest from 1 orange
Preheat oven to 175/gas 4. Grease a springform pan.
In a medium bowl combine the flour, baking powder and salt. If using blueberries, place them in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
In another medium bowl combine the buttermilk or yoghurt, sugar, eggs, olive oil, orange extract and zest. Mix well, then add to dry ingredients. Mix until you can’t see any clumps of dry flour.
Pour batter into prepared pan and sprinkle blueberries on top if you’re using them. Bake for 45-55min, until the cake is golden brown and the sides begin to pull away from the pan. Let cool for 5 minutes before turning out onto a rack to finish cooling.
Once cooled, if you want to, mix 4 Tbsp icing sugar (sieved) with some juice from the orange to make a runny, but not too runny icing to drizzle over the cake. Enjoy with a nice cuppa 🙂