This recipe isn’t exact… and what I mean by that is that this recipe in France does not use exact measurements! The measurements are obtained by how large their specific yogurt containers are. For example they will use 1 yoghurt cup of flour! This cake turned our great for me but don’t be afraid to have a play around with this rich, dense cake recipe.
3 cups all-purpose flour
2 cups caster sugar
3 teaspoons baking powder
2 cups whole-milk yogurt
Rind of one large orange
1 teaspoon pure vanilla extract
1 teaspoon nutmeg
1 cup vegetable oil
1/2 cup icing sugar
2-3 Tablespoon freshly squeezed orange juice
1/2 teaspoon cinnamon
Heat the oven to 180 degrees fan.
Grease a bundt tin with cooking oil.
In large bowl, stir together the flour, sugar, baking powder, orange zest and nutmeg. Set aside
In another medium bowl, whisk the eggs, vanilla and yogurt.
Gradually incorporate the wet ingredients with the dry ingredients and then fold in the oil until it is fully incorporated. Do not overmix.
Bake the cake in the oven until a round wooden toothpick inserted in the centre comes out free of cake. About 45-50 minutes.
For the glaze, in a medium bowl, whisk together the powdered sugar and orange juice. Adjust for thickness consistency by: adding more juice, if it is too thick , and adding more sugar if it is to runny.
Let the cake cool to room temperature and then add the glaze. Pour over the top of the cake and decorate further if you wish. I decorated my cake with toasted toasted coconut crunch and sprinkled cinnamon.