SHEEP’s milk YOGHURT CAKE WITH ORANGE
Serves 8, Ready in 45 Minutes + Cooling
Sheep’s milk and sheep’s milk yoghurt are great ingredients in Albanian cuisine, especially in more rural and mountainous regions.
Sheep’s milk is rich and creamy; and the yoghurt has a zesty tang that works really well in sweet dishes like this one!
The addition of orange to this recipe adds an extra layer of zest to the tartness of the yoghurt through the cake.
Ingredients
3 Eggs
125g Sheep yoghurt
120ml Vegetable oil
180g Caster sugar
180g Plain flour
2 Teaspoons baking powder
1 Orange, juiced and zested
Some extra caster sugar, the same weight as your orange juice
Pinch of salt
METHOD
Zest & juice the orange into separate bowls.
Heat the oven to 190 degrees (170 fan) and grease a cake tin with a little vegetable oil.
Mix the eggs, yoghurt, orange zest and the oil in a large mixing bowl.
Then add the flour, sugar and baking powder and whisk together.
Pour the mix into the cake tin for 30 minutes until a cocktail stick comes out clean once you’ve tested the centre.
While the cake is cooking, prepare the orange syrup by dissolving the sugar in the orange juice and set aside for later.
Once the cake is out of the oven, prick the top of the cake all over with a cocktail stick or skewer.
Pour the orange syrup over the top of the cake so that it sinks into the holes.
Leave to cool completely and then for around another 30 minutes or so to allow the syrup to fully soak into the cake.
Serve with a dollop of the sheep yoghurt and a little orange zest sprinkled on top.
