DELICIOUSLY MOIST ORANGE AND NUTELLA CAKE
Here is a recipe I whipped up from scratch. Something impossible to fail, which taste a little bit special nonetheless.
Provided by Delphine Fortin
Categories Cakes and Pies
Number Of Ingredients 9
Steps:
- In a large bowl, blend together the Turkish yoghurt, sugar, flour, almond flour, baking powder, the eggs and sunflower oil until pale and smooth.
- Transfer one third of the batter in a smaller bowl and blend roughly with the nutella.
- Grate the skin of the orange half and juice it. Add the zests and the juice to the batter in the large bowl and stir.
- In a greased loaf tin, pour the orange batter and the nutella batter in layers.
- Bake in the oven for approx. 60 minutes (see my comments above) at 400 °F (200°C). Allow to cool completely before serving.
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- Beat in vanilla sugar, eggs (one at a time), salt and orange zest (leave a tablespoon aside for glaze); mix well.
- Add flour and mix until fully incorporated, no clumps left. You should get a batter that is not too thick or watery. If you think it's too thick add some orange juice until you're happy with the texture.
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