Orange and Vanilla Yogurt Loaf Cake with Pecan Nuts
A flavoursome and moist Orange and Vanilla Yogurt Loaf Cake with Roasted Pecan Nuts.
Servings: 1 Loaf
Equipment
- Electric Mixer
- Oven
Ingredients
Loaf Cake Ingredients
- 2 Oranges (Zest and Juice of)
- 3 Eggs
- 1½ Cups Flour
- 2 tsp Baking Powder
- ¾ Cups Sugar
- ½ tsp Salt
- 1 tsp Vanilla Essence
- 1 tsp Nutmeg
- ½ Cup Oil (Can use coconut oil)
- 1 Cup Vanilla Yogurt (Can use greek yogurt)
Orange Glaze
- 1 Orange (Zest and Juice of)
- 1½ Cups Icing Sugar (Powdered Sugar)
- ½ Cup Pecan Nuts (Toasted and roughly chopped)
Instructions
Prepare and Bake the Orange Loaf Cake
- Preheat the oven to 160° fan assisted or 180° without. Grease the loaf pan.
- Sift together the flour, baking powder, salt and nutmeg.
- In a large bowl, whisk the yogurt and sugar together until well combined. You can either use a hand whisk or electric mixer.
- Add the eggs, orange zest, orange juice and vanilla essence. Whisk for 1 minute.
- Add the dry ingredients to the wet ingredients and whisk for another minute or until it is well combined.
- Fold the oil into the batter until fully incorporated and then pour into the greased loaf pan.
- Bake for 50 minutes or until cooked. Check using a toothpick inserted into the center. If it comes out clean it is cooked through.
- Cool in the pan for 15 minutes then remove and put on a cooling rack to cool down completely.
Orange Glaze
- In a large measuring cup combine the sugar, orange juice and orange zest. Whisk until there are no more lumps.
- Add in the water and whisk more. If you find that you cannot pour it, heat it up in the microwave for about 20 seconds and try again.
Finish it off
- Drizzle the cooled down loaf with the orange glaze and finish off by topping it with roughly chopped pecan nuts.
Notes
Loaf pan size approximately 24 x 14 cm.