Tuesday, 14 February 2012
Orange, Ginger and Fudge Chip Cake
The method is very simple - dry ingredients mixed in one bowl, wet ingredients beaten together until amalgamated, then stirred into the dry mix. Bake in an 8"(20cm) springform tin for 50-60 minutes, until a test probe comes out clean.
Ingredients - Dry: 200g plain flour, 2 teaspoons baking powder, 200g caster sugar, 1 teaspoon ground ginger, grated rind of a small orange, 50g finely chopped preserved ginger, 50g finely chopped candied orange peel, 50g fudge chips.
Wet: 250g natural yogurt (standard full fat works better than low-fat, fat-free or higher-fat Greek style), 115g sunflower oil, 3 eggs, 1 teaspoon orange extract.