It seems I need to have a bit of a talk with myself about consistency. I am notorious for abandoning self-set projects, ‘forgetting’ diet and exercise plans at their halfway points, and apparently, letting my baking and blogging hobbies fall to the back burner when my attention and interests turn to other things. To those of you who are still following along: thank you. Of course, life often gets in the way of the best laid plans – we are moving again! – and unexpected changes inevitably pop up – packing, making travel plans, and organizing a new life in a new country. But really, it would be good for me to practice just a bit more consistency and stick to the things that work for me.
One of those things is baking. Another is writing. And so here is a wonderful recipe for orange tea cake. My husband and I absolutely love our tea and coffee, and tea and coffee just aren’t the same without a delicious slice of cake, bread or other wonderful baked treat.
I’m calling this a tea cake, because although the original recipe names it a pound cake, to me it doesn’t quite fit the qualifications for that classic delight. But this recipe shines in its own right. The orange combined with the honey gives it an incredible flavor, while the Greek yogurt keeps it moist. It has a wonderful texture, thanks to the eggs. And I’ve reduced the original sugar content by half (most recipes have too much anyway!), allowing the cake to be slightly more healthful, and the orange flavor more focused. Delicious!
This has become an undeniable favorite of my husband’s, and I find myself making it constantly to accompany – you guessed it – tea and coffee. Hope you enjoy it as much as we do!
Orange Tea Cake
Yield: 1 large loaf pan
50g of white sugar
75g of light brown sugar
25g of honey
113g of unsalted butter
4 large eggs
1 tbs of orange zest
125g of full fat plain Greek yogurt
200g of all-purpose flour
1 tsp of baking powder
1/2 tsp of salt
Preheat the oven to 325 F/165 C. Thoroughly grease a 5×9 inch loaf pan and set aside.
Using a mixer on high speed, beat together both sugars, the honey and the butter until the mixture is light and fluffy. Add the eggs one at a time, beating on high speed for a minute or so after each one. Add the Greek yogurt and orange zest and mix well.
In a separate small bowl, vigorously whisk together the flour, baking powder and salt. With the mixer on the lowest speed, add the flour mixture to the egg mixture in 3 or 4 sections and mix only until just blended.
Pour the batter into the prepared pan and bake for 50 – 55 minutes, or until a tester comes out clean. Allow the cake to cool in the pan for 5 – 10 minutes before removing. Enjoy with your favorite warm beverage.