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.
I really have to start venturing out of the house to go shopping! I was looking for something like a fudge chip the other day, and because Ocado doesn't stock it I assumed it doesn't exist!
ReplyDeleteThey really are tiny, Foodycat - little cubes with sides about 0.25cm in length. Depending on how you want to use it, it might be better to buy fudge from the confectionary section, and chop it into smaller pieces.
ReplyDeleteI love the flavours. I can just imagine them working so well together. Sweet yet spicy too.
ReplyDeleteI too bought some fudge cubes (I think from Sainsburys) for some cookies a few months back and they were pretty small and we couldn't quite find them in the biscuits! But great idea to simply buy a large bar of fudge and cut the pieces into the desirable sizes!
ReplyDeleteLove your idea of a simple, everyday cake. It looks delicious as your cakes always do and the flavours sound lovely.
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