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Cooking 40 mins
Serves 6
A lovely tea cake that is absolutely delicious. Swap oranges for lemons or limes if preferred.
Prep time: 1 hour 15 mins (1 hour for bay leaf infusion)
Mix ingredients together until you have a nice thick consistency.
Melt the butter in a small saucepan, remove from heat and place half of the bay leaves in with the butter to infuse for an hour.
Preheat oven to 180°C and grease and line a loaf tin with baking paper.
Line the base of the loaf tin with remaining bay leaves. Whisk together the flour, sugar, baking powder and salt in a large bowl.
In a jug, whisk together the butter (discard bay leaves), eggs, yogurt, juice and zest and vanilla until well combined.
Gently fold the wet and dry ingredients together then spoon batter into the prepared loaf tin taking care not to disturb the bay leaves.
Bake for 35-40 minutes or until the cake is beginning to pull away from the tin’s sides and it feels firm to touch on top.
Let cool in the tin, then turn out to a wire rack to cool completely, spoon over the orange icing letting it slowly drip down the sides of the cake.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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