Carrot and orange yoghurt drizzle cake

18th July 2016 - Recipes

Quick recipe finder Carrot and orange yoghurt drizzle cake

By From Ready Steady Cook


For the cake

For the icing



  1. For the cake, place all of the cake ingredients into a food processor and blend briefly until well combined – don’t overmix.

  2. Grease a 600ml/1 pint pudding basin with softened butter. Spoon the mixture into the basin and smooth the top with a wet palette knife.

  3. Cover with cling film and microwave on high for 6-7 minutes, or until well risen and springy to the touch.

  4. Leave to cool, then loosen the edges and turn out onto a plate.

  5. For the icing, mix the yoghurt, icing sugar and orange zest together in a bowl.

  6. To serve, drizzle the icing over the cake and garnish with mint.

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