250g unsalted butter, softened
1 cup (200g) granulated sugar
finely grated zest and juice of 1 small orange
1 teaspoon freshly ground cardamom
1 teaspoon vanilla extract
4 large eggs
1 cup plain yogurt
2 ½ cups (350g) all purpose plain flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Icing:
½ cup (70g) icing sugar, sifted
about 1 tablespoon plain yogurt
Preheat the oven to 180°C/350°F. Generously butter a 10-cup capacity Bundt pan
.Using an electric mixer, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy.
Next, beat in the orange zest and juice, ground cardamom and vanilla. Add the eggs one at a time, beating well between each addition, then mix in the yogurt. Next sift in the flour, baking powder and salt, folding in just until combined.
Transfer the batter to the prepared pan and smooth the top. Bake the cake for 50–55 minutes or until golden and risen and a skewer inserted into the center of the cake comes out clean.
Cool in the pan over a wire rack for 10 minutes, then carefully unmold onto rack. Cool completely.
Icing: beat together the icing sugar and yogurt, adding a tiny bit more yogurt if the mixture seems too stiff. Drizzle over cooled cake.
Serves 8-10
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