Greek yogurt, orange & thyme bundt cake
Low Fat Spread
160 g, 150g, plus 10g melted, for greasing
2 zest(s) of 1
Egg, whole, raw
3 medium, raw
FAGE Total 0% Fat Greek Yoghurt
150 g, thick
White Self Raising Flour
1 teaspoons, chopped, plus extra to garnish
Freshly squeezed orange juice
1 tablespoons, level
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Using a pastry brush, thoroughly grease a bundt tin with the melted spread.
- Add the spread and sugar to the bowl of a stand mixer and beat for 3-4 minutes until pale and fluffy. Beat in half the orange zest, then the eggs, one at a time, adding 1 tbsp flour if the mixture starts to curdle. Using a large metal spoon, gently fold in the yogurt, then the flour and thyme leaves.
- Spoon the mixture into the tin, then bake for 55 minutes until risen, golden and a skewer pushed into the middle comes out clean. Remove from the oven, leave to cool in the tin for 5 minutes, then carefully turn out onto a cooling rack to cool completely.
- For the glaze, sift all but 1 tsp icing sugar into a medium bowl. Add 1-2 tsp orange juice and mix until smooth. Add more juice until it reaches a drizzling consistency. Dust the cake with the reserved icing sugar and drizzle with the orange glaze. Decorate with the remaining orange zest and thyme sprigs to serve.