Orange Tea Cake

Orange Tea CakeHarry Weir

This cake is great for afternoon tea - the addition of the yoghurt keeps it nice and moist. This will keep for three days.

Yield: Serves 6


  • 175g butter, melted
  • 3 eggs
  • 150g natural yogurt
  • 175g caster sugar
  • 10g orange zest
  • 225g self-raising flour
  • 50g marmalade

For the frosting

  • 50g butter
  • 150g cream cheese
  • 425g icing sugar

For the toasted oat granola

  • 50g butter
  • 15g molasses or treacle
  • 125g honey
  • 125g brown sugar
  • 1/2 teaspoon vanilla
  • 500g oats


  1. Melt your butter and add to your eggs, yogurt, sugar and zest. Stir in your flour and
    mix well.
  2. Line the bottom and side of a 20cm cake tin with parchment. Pour the mix in and bake at 190ºC/gas mark 5 for 35-40 minutes or until the sponge springs back.
  3. Cool on a cooling rack for an hour. Top with the marmalade.
  4. For the frosting, cream the butter until soft, add in the cream cheese and icing sugar and mix well. Spread on top of the cake and garnish as you see fit.
  5. For the granola, melt all the ingredients and mix in with the oats. Spread on a baking sheet and bake in a preheated oven at 180ºC/gas mark 4, stirring every 10 minutes.
  6. Once the granola mix has cooled down, top the tea cakes with it.

Tip: Switch the flavour and use fresh raspberries or blueberries with lemon.

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