Sunshine on a cloudy day, Seville orange and yoghurt cake with marmalade glaze

A bit of sunshine on a cloudy day

Its Seville Orange season again and this is a great way to start using up what might remain of last years batch of marmalade before you get the old preserving pan out again ( Sigh!! ). The pandemic caught me well unawares. Anyone for breakfast, can I hope?!! With only four guests gracing the house last year I have an entire shelf of jars sitting forbearingly and waiting to be spread on something soon.I have a favourite Seville orange cake recipe in my repertoire that I make at this time of year while the oranges remain in season. but then this little number popped up and I thought I would give it a whirl to begin clearing the pantry backlog. And just by chance it happens to fit perfectly into the Mediterranean diet scheme of things.Its great for breakfast.

Seville orange and yoghurt  cake with marmalade glaze


130g natural yoghurt
55ml mild flavourless olive oil
3 eggs
Zest and juice of 1 orange
Zest of 1 lemon
200g plain flour
2tsp baking powder
100g honey
50g orange marmalade


Preheat the oven to 180 degrees Celsius (160 degrees, fan) or equivalent, and grease and line a 1.5lb loaf tin with a little oil. Cut a long rectangle of parchment paper, about 30cm x 15cm, and cut a slit in each of the corners about 10cm long. The slits make it easier to line the loaf tin. Line the tin with the parchment paper and set aside.
Mix the yoghurt, oil and eggs together in a large jug, whisking well to combine. Add the zest of the orange and lemon and set aside.
Sieve the plain flour into a large bowl with the baking powder, and add the honey. Mix well, and slowly pour in the wet ingredients. Whisk the mix together until smooth.
Pour the cake mix into the loaf tin and spread out and smooth the top using a palette knife or the back of a spoon. Bake the loaf for 35-40 minutes until golden, or until a skewer or small knife inserted into the centre comes out clean. Remove the cake from the oven, leaving it to sit in the tin for about five minutes before turning out on to a wire rack to cool.
While the cake is still slightly warm, put the marmalade and the juice of half the orange into a small saucepan. Heat the marmalade and juice gently, stirring every minute or two.
When the marmalade glaze has completely melted and softened, remove from the heat and using a pastry brush, brush the marmalade glaze liberally over the cake. Leave to cool completely before slicing into thick slices to serve.

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