Cara-Cara Orange Yoghurt Cake with Glazed Oranges

Preheat oven to 350F and spray a non-stick loaf pan with some canola oil and dust with flour – guaranteed not to stick .

In one bowl measure out the all-purpose flour, baking powder and salt, place to the side.

In another bowl place the yoghurt, 1 cup sugar, room temperature eggs, orange zest, vanilla extract, oil and the juice of half an orange. Whisk until well combined .

Pour the batter into the floured loaf pan and place in oven, bake for 50 minutes or until a cake tester comes out clean.

Meanwhile, make the Glazed Orange Segments. Place the water and sugar in a saucepan and add the orange slices. Bring to boil then immediately turn down to a simmer. You want the syrup to thicken slowly and cook and soften the orange slices in the meantime. Keep an eye on this step , if it looks like the water is evaporating too quickly , add a splash of hot boiling water and stir gently and continue to cook for approximately 15 minutes.

Once the syrup has been almost absorbed by the oranges turn off the heat and allow to cool . Should the orange glaze become hard and stuck to the saucepan, gently reheat to loosen up the sugar syrup , then place on top of the cake for decoration after you placed the glaze and it has set slightly.

While the orange segments are been cooked make a thin glaze for the cake, Mix 2 tablespoons orange juice into 1 cup confectioners sugar and mix well until you have a nice runny consistency. Pour over the cake once it has been removed from the loaf pan and cooled.

*** I use the Mountain High brand low-fat yoghurt. It is best to use a thick style Greek style yoghurt , and there are plenty easily available in the supermarkets. A lot of low-fat yoghurt tends to be a little runny and this will ruin the consistency of the batter .

NOTE: you can also make this cake with regular oranges , just not too sure if they will be as sweet as the Cara-Cara oranges.