This is simple and not-too-sweet cake, which looks like pure sunshine thanks to the golden hue from the threads of saffron and the orange zest. I rub the orange zest into the sugar first too (it helps to release all the beautiful oils and ensures the scent of orange perfumes the whole cake!) With a simple yoghurt drizzle and topped with slivered pistachios and flecks of orange zest, this cake feels and looks super special, whilst being super easy to make!
I’ve suggested a 20cm baking tin for this recipe, but it can also be made with a 23cm tin (it just results in a flatter cake). So, if you don’t have a smaller tin, know the larger one will be fine too. Similarly, if you don’t have a stand mixer, a mixing bowl and wooden spoon are more than up to the job!
The yoghurt in this cake will keep it incredibly moist, and it’s still great the day after (if it lasts that long!). Some yoghurts are runnier than others, so when making the icing, I suggest adding a little bit at a time until you reach your desired consistency. It’s more a glaze than anything, so a little runny is fine, too!
Julia Busuttil Nishimura’s mouth watering orange and saffron cake! Photo – Eve Wilson for The Design Files.
This cake can be baked using a 23cm or a 20cm tin. Photo – Eve Wilson for The Design Files.
The yoghurt drizzle icing is more like a glaze, says Julia, so it’s ok if it’s runny! Photo – Eve Wilson for The Design Files.
Brew the tea, this cake is the perfect afternoon treat! Photo – Eve Wilson for The Design Files.
This deceptively simple recipe will wow your friends. Photo – Eve Wilson for The Design Files.
This moist cake will be just as good the day after, if it lasts that long! Photo – Eve Wilson for The Design Files.
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