I love loaf cakes. Although they usually take a little while to bake, they are quick and easy to put together, delicious to eat, and they keep really well. I have a pretty cake plate with a dome on my countertop and more often than not, it is a loaf cake you will find in there. Recently my loaf cake of choice has been this Fig & Honey Yogurt Loaf Cake.
You see, the lovely folks at Rachel’s Organic have made a wonderful Limited Edition Fig & Honey yogurt. While I enjoy eating it spoonful by yummy spoonful, Fig & Honey yogurt is also perfect for making this delicious autumn loaf cake.
I love baking with yogurt. It’s similar to buttermilk in that it keeps baked goods very moist and its unique flavour adds something really special. I use yogurt in my Cinnamon Streusel Yogurt Muffins and a very popular Baked Lemon Cheesecake recipe as well as in my pretty Apple Butterscotch Cake. It also makes gorgeous cupcakes and mini Bundt cakes too.
Spiked with orange, this moist and tender Fig and Honey Yogurt Loaf Cake is fantastic any time of day. I find myself eating it for breakfast quite regularly or just cutting a slice to have with a cup of tea in the afternoon. It’s perfect for dessert topped with fruit and a spoonful of Fig & Honey yogurt to echo the flavours in the cake. For a seriously decadent treat, serve Fig and Honey Yogurt Loaf Cake with a scoop of good vanilla ice cream drizzled with honey. Wrapped in cellophane and tied with a colourful ribbon, a Fig and Honey Yogurt Loaf Cake also makes a very welcome hostess gift for the holiday season!
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup Fig and Honey Yogurt
- 1 cup sugar
- 3 large eggs
- the grated zest of one orange
- 1 teaspoon orange flower water or orange extract
- ½ cup mild olive oil
- For the glaze
- 1 cup icing sugar (confectioner's sugar)
- ½ teaspoon orange flower water or orange extract
- 1 - 2 tablespoons orange juice (squeezed from the orange you took the zest from)
- Preheat the oven to 350°F (175°C or °160°C for fan ovens).
- Grease and flour or line an 8½ x 4¼ x 2½ inch loaf pan.
- Sift the flour, baking powder and salt into a medium bowl. Set aside.
- In a large bowl, whisk together the yogurt, sugar, eggs, orange zest and orange flower water.
- Add the dry ingredients to the wet ingredients a bit at a time, whisking between additions.
- Fold the olive oil into the batter using a rubber spatula until the mixture is thoroughly combined.
- Pour the batter into the loaf pan.
- Bake for 40 to 50 minutes or until a cake tester inserted in the centre of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before removing to a wire rack to cool completely.
- When the cake is cold, prepare the glaze.
- Place the icing sugar in a small bowl.
- Add the orange flower water and then gradually whisk in the orange juice until a smooth, pourable consistency is reached.
- Put a sheet of parchment paper under the rack the cake cooled on and drizzle the glaze over the cake.
- Allow the glaze to set before slicing.
If you enjoyed this post you may also enjoy this Madeira Cake.
I received samples for evaluation purposes and to facilitate the development of this recipe. This has not affected my opinion of the product.