Orange, Honey, Yoghurt cake

orange thyme yoghurt cakeWhen you grow all your fresh food, you’re too busy for fancy stuff. If, like me, you’re busy and love cake with your cuppa you need one bowl cakes. I’ve kissed a few frogs in pursuit of the ultimate easy + yummy + a bit healthy cake – promises often under deliver. This cake though – is a cracker. The original recipe comes from The Kitchn. Such a moist, good keeping and tasty cake. It’s well worth a bash.

Heat the oven to 150° and butter and line a 20cm cake tin

Into a bowl put:
1cup thick yoghurt
2/3c olive oil
2/3c honey
1Tblspn fine chopped fresh rosemary or thyme
Zest of 1 orange
3 eggs
And whisk it all together

Hold your sift over the bowl and sift right into it
1½ cups of flour
½tsp baking powder
½tsp baking soda
¼tsp salt

Lightly whisk the dry into the wet. Don’t over beat here – it’ll make your cake go rubbery, go lightly.

Pour mix into the cake tin.

Bake for 30 – 40mins until the top is golden and a skewer comes out clean.
Leave to cool in the tin for 10 mins before turning out.


  1. Wenderella says

    I have recently experimented (with good results) by swapping yoghurt for sourdough batter, Sourdough acts in more or less the same way as yoghurt – giving a slightly acidic flavour, and acting as a leavening agent, and it’s a fantastic way to use up any left-over sourdough. I’ve substituted equal quantities of sourdough as yoghurt, and also used half-and-half.

    • yes! sourdough is perfect for this in cakes and if you’ve got one on the go always looking for ways to use it (though amazing addition to compost just saying 🙂 )