Orange yoghurt loaf

By Faeza
11 December 2015

Fruit Loaves:


¦ 180g (1½ cups) cake wheat flour

¦ 10ml (2 teaspoons) baking powder

¦ 3ml (½ teaspoon) salt

¦ 100g (½ cup) sugar

¦ 250ml (1 cup) Greek or plain yoghurt

¦ 3 eggs

¦ 5ml (1 teaspoon) vanilla essence

¦ Grated rind of 2 large oranges

¦ 125ml (½ cup) oil

For the glaze

¦ 65ml (¼ cup) freshly squeezed orange juice

¦ 130g (1 cup) icing sugar


Preheat oven to 1800 Celsius. Grease and line a two-litre loaf pan. Sift the flour, baking powder and salt together. In a large bowl, whisk together sugar, yoghurt, eggs, orange rind, vanilla and oil; gradually fold in dry ingredients until well blended. Transfer batter to prepared loaf pan. Bake for 50 minutes or until a skewer inserted in the loaf comes out clean. Let the cake cool slightly. In a medium bowl, mix together orange juice and icing sugar. Pour over the loaf cake and let it stand until the glaze has seeped around the sides

and into the top of the cake.

Move! Tip: The loaf will keep in an airtight container, at room temperature, for three days.