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Archive of BBC Food Recipes

Carrot and orange yoghurt drizzle cake

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
From Ready Steady Cook

Method


  1. For the cake, place all of the cake ingredients into a food processor and blend briefly until well combined - don't overmix.

  2. 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.

  3. Cover with cling film and microwave on high for 6-7 minutes, or until well risen and springy to the touch.

  4. Leave to cool, then loosen the edges and turn out onto a plate.

  5. For the icing, mix the yoghurt, icing sugar and orange zest together in a bowl.

  6. To serve, drizzle the icing over the cake and garnish with mint.

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

Shopping List

Carrot and orange yoghurt drizzle cake

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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