Courtnery Roulston makes a simple and delicious upside-down orange and yoghurt cake
Today, Courtney is an Upside-down orange yoghurt cake.
This yoghurt is:
Think and creamy
16g natural dairy protein
Enjoy as a snack or add it to recipes like this cake
Recipe below:
SEEDED PARMESAN PORK SCHNITZEL WITH APPLE SLAW
SERVES 12
Prep time: 15 minutes (+ cooling time)
Cook time: 50 minutes
Ingredients
2 oranges
4 eggs
½ cup olive oil
700g Pauls PLUS+ Protein Vanilla Yoghurt
1 ½ cups self-raising flour
½ cup plain flour
1 ¼ cups caster sugar
Pinch of salt
Maple syrup, to serve
Method
Step 1. Preheat oven to 180 degrees C. Grease a 20cm (base measurement) round cake pan with baking paper. Finely grate rind from the oranges and place in a bowl. Use a small sharp knife to remove the white pith from oranges, then cut crossways into 5-7mm slices. Arrange slices over base of lined pan.
Step 2. Add eggs, oil and 1 ½ cups (420g) of the yoghurt to the orange zest in the bowl. Whisk to combine. Add combined flour, sugar and salt, and fold together gently until just combined. Spoon batter over orange silences in the pan.
Step 3. Bake for 50 mins or until a skewer inserted into the centre of the cake comes out clean. Set aside in the pan for 10 mins to cool slightly before turning onto a wire rack to cool completely. Brush cake with maple syrup and serve with the remaining yoghurt.
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2 days ago
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News.com.au
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Nutritionist exposes ‘truth' behind Aussie office lunch fave
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