Quick recipe finder Carrot and orange yoghurt drizzle cake
By Tony Tobin From Ready Steady Cook
Ingredients
For the cake
- 1 free-range egg
- 55g/2oz butter, softened, plus extra for greasing
- 55g/2oz self-raising flour
- 55g/2oz caster sugar
- 1 orange, zest only
- 2 carrots, peeled and grated
For the icing
- 200ml/7fl oz Greek-style yoghurt
- 3 tbsp icing sugar
- 1 orange, zest only
- sprig fresh mint, to garnish
Method
For the cake, place all of the cake ingredients into a food processor and blend briefly until well combined – don’t overmix.
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.
Cover with cling film and microwave on high for 6-7 minutes, or until well risen and springy to the touch.
Leave to cool, then loosen the edges and turn out onto a plate.
For the icing, mix the yoghurt, icing sugar and orange zest together in a bowl.
To serve, drizzle the icing over the cake and garnish with mint.
How-to videos
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