I made a bit of a faux pas with my grocery order and ended up with three bags of oranges this week. In a bid to free up my fruit bowl I decided to try out a variation of my Lemon Drizzle Yogurt Cake (the original recipe can be found here)
Thanks to Julie for the idea!
Use the Lemon Drizzle yogurt cake recipe but use oranges instead of lemons. Use the zest of two medium oranges in the cake mix and the juice of the two oranges to pour over the cake when it has baked.
Tip: If the cake is browning too much before it is baked, just lower the oven temperature by 10 degrees and it should be fine.
Tip 2: This cake freezes really well so you always make two and freeze one of them (as I have done). Just take it out of the freezer the day before you need it.
Here’s the recipe for my ‘Hot Chocolate Pots’. They are best served warm with some vanilla ice-cream or whipped double cream and some fresh fruit. They are still gooey in the centre when you take them out of the oven and taste even better if you push a square of milk chocolate into the centre just before serving. Depending on the size of your ramekins this mixture will make between 6 and 12 ‘Hot Chocolate Pots’. Enjoy!
- 200g dark chocolate
- 180g butter
- 4 eggs
- 100g caster sugar
- 40g plain flour
- Preheat the oven to 180°C
- Melt chocolate and butter together and allow to cool slightly
- In a separate bowl, whisk the eggs, sugar and flour together for about 3-4 minutes
- Add to the chocolate and butter and fold in gently.
- Grease some ramekins with a little butter and divide the mixture between them
- Cook for about 10-12 minutes until risen
I’ve been keeping this one to myself for a long time, only a few people have been allowed the recipe.
However, I think it’s about time that everyone has a go. It’s the best cake I’ve ever made so I hope it works well for you too.
It’s really quick to make and tastes really really good.
Lemon Drizzle Yogurt Cake
- 1 x 150g pot of natural yogurt
- 1 pot of oil
- 2 pots of caster sugar
- 2 eggs
- 3 pots of self raising flour
- zest of 2 lemons
- Preheat the oven to 160°C
- Measure out all of the ingredients into a large bowl using the yogurt pot.
- Mix the ingredients together with a balloon whisk until all of the ingredients are combined.
- Transfer the mix into two small loaf tins, lined with baking parchment.
- Bake for 40-50 minutes, until the top is golden and a skewer comes out clean when inserted into the centre of the cake.
- While the cake is still hot, squeeze over the juice of the two lemons and sprinkle a little caster sugar over the cake.
Here’s my yummy cookie recipe. It has been tried and tested for 8 years so they’re pretty good now!
I split the mixture and do half with white chocolate and have with milk chocolate chips. Super Yummy!
- 250 g self raising flour
- 1 1/2 teaspoons of bicarbonate of soda
- pinch of salt
- 125 g of soft butter
- 100 g of sugar
- 75 g of brown sugar
- one egg lightly beaten
- 200g of chocolate chips (white, milk or dark)
- Preheat the oven to 160°C
- Cream butter and both sugars together in a large mixing bowl
- Gradually beat in the egg
- Add bicarbonate of soda
- Stir in the flour and chocolate chips
- Roll into balls, place on baking tray and flatten slightly.
- Leave lots of space as they spread a lot.
- Bake for 5 minutes then turn the tray around. Bake for a further 5 minutes until golden.