“When life gives you Oranges….. Well you know what I mean!!
Here’s my new favourite everyday cake. This one packs serious punch in the flavour department and leaves you wanting more! Make it when you’re in dire need of sunshine. It’s an instant mood changer!”
Orange Yoghurt cake with cream cheese frosting and mixed berries
Makes 1 loaf
– Orange cake
– 90g caster sugar
– 90g soft butter
– 2 medium eggs
– 90g plain flour
– 3/4 teaspoon baking powder
– 40g Natural Yoghurt
– Zest of 1 Orange
Cream cheese frosting
– 50g soft butter
– 50g icing sugar
– 30g soft cream cheese
– 1 teaspoon vanilla extract
– Selection of Summer berries
Preheat oven to 165ºC
In a mixing bowl, beat the butter and caster sugar, until pale in colour.
Gradually add the eggs one by one until combined.
Add the zest of one orange and the yoghurt, mix.
Sieve the flour and baking powder and fold into the orange batter.
Its important not to over mix at this stage as you will be left with a heavy cake.
Place this batter into your lined baking tin and bake for 35- 40 minutes or until golden brown and springy to touch.
When cooked remove and allow to cool.
For the frosting, in a bowl beat the butter, icing sugar and vanilla until pale in colour, when soft and creamy add the cream cheese and fold in.
Remove the cake from the tin, spread the frosting on top and garnish with seasonal berries.
Shane Smith from Lavey in Co. Cavan has extensive national and international experience within the Hotel, Restaurant and Confectionery industry. He started working as a chef at the age of 16 and trained in Killybegs Tourism College, Donegal.
He has worked with some of the most talented chefs in Ireland and abroad where he gained the experience to run many pastry sections in high end establishments, including Knockranny House hotel Westport, The 5* G Hotel in Galway and currently Head Pastry Chef over the Fallon and Byrne group in Dublin.
Shane is also the In-House Chef for Coole Swan Irish Liquor, doing recipe research and development & to date has published six cookery books with the company.
Most recently Shane has demoed in John Lewis in London and was picked as one of the top 5 chefs in Dublin to demo and cook for the launch of “Dine in Dublin”.
Shane has also recently featured in the Sunday Business Post, Image magazine and has a monthly recipe column in the Anglo Celt newspaper in his home town of Cavan.