SERVES 8-10

INGREDIENTS

• 120g Vannella Buffalo Yogurt
• Butter for greasing cake tin
• 250g 00 flour, or unbleached plain flour, plus more for the tin
• 2tsp (5g total) baking powder
• 3 large eggs
• 120g neutral oil, such as canola or sunflower oil
• 200g sugar
• Zest of 1 orange
• Zest of 1 lemon
• 2-3 teaspoons honey, to taste
• 2 teaspoons fresh orange juice
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• Icing sugar to garnish

METHOD

1. Preheat the oven to 180ºC.
2. Butter and flour a 24 cm ciambella or bundt tin. Set aside.
3. In a medium bowl, mix the flour and baking powder.
4. In a large bowl, mix the eggs, oil, sugar, yogurt, vanilla extract, honey, orange & lemon juices and zests, until smooth.
5. Slowly mix the dry ingredients into the wet ingredients, working out the lumps as best you can. Take care not to mix the batter too much or the cake will become firm.
6. Pour the batter evenly into the prepared tin and bake until lightly golden and a toothpick comes out clean, approximately 30 minutes.
7. Let the cake cool in the pan for 15-20 minutes then carefully unmold onto a cooling rack.
8. Let cool completely and serve dusted with icing sugar.

CHECK OUT OUR BUFFALO YOGURT THAT WAS USED IN THIS RECIPE

BUFFALO YOGURT