Try this fabulous dish as a summer breakfast or light snack. Packed with flavour and healthy ingredients it’s also a treat for the eye.
- 2 medium oranges, peel and white pith removed, thinly sliced
- 1/3cup Demerara sugar
- 250g plain flour
- 1.5tsp baking powder
- 1/2tsp bicarbonate of soda
- 1/2tsp salt
- 150ml Meredith Dairy Cultured Goat Milk
- 50ml milk
- Zest of 1orange
- 125g soft butter
- 200g caster sugar
- 2 large eggs
- Meredith Dairy Greek Style Yoghurt to serve
Preheat the oven to 180C, butter a 20-21cm square cake tin and line base with baking parchment.
Scatter the Demerara sugar evenly on top of the paper and arrange the orange slices, overlapping slightly over the sugar.
Sift the flour, baking powder, bicarbonate of soda and salt together. Mix the goat milk and milk together. Beat the butter, sugar and orange zest until light and fluffy, then add the eggs one at a time. Add the flour and a little milk, one after the other, until it’s all mixed together. Pour into the tin over the oranges gently, and bake for 40 minutes. Test with a toothpick, it should come out clean. Let it sit on a cake rack for 10 minutes before turning out onto a plate.
Serve with a spoonful of Meredith Dairy Greek style yoghurt.