This super easy orange loaf can also be made in a bundt style cake tin.
For extra fragrance add a little orange blossom water to the mixture if you have some.
This loaf is popular in Morocco where it is sometimes served for breakfast with their lovely mint tea.
For those that prefer to measure by cups than scales then measure the sugar, oil and yoghurt to come in between 3/4 cup and a full cup.
- 3 eggs
- 180g sugar
- 180g olive oil
- 180g natural yoghurt
- 2 tablespoons grated orange zest (1 large orange)
- juice from 1 large orange (about 1/3 cup)
- 2 teaspoons vanilla extract
- 2 cups plain flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Preheat the oven to 180 C.
Grease and line a 25cm loaf tin with baking paper.
Beat the eggs and sugar until pale and creamy.
Mix in the oil, yoghurt, orange zest, juice and vanilla.
Gently mix in the flour, baking powder and salt.
Spoon into the prepared loaf tin and bake for 1 hour or until a skewer inserted comes out clean.
Allow to cool for 10 minutes in the tin before turning out and cooling on a wire rack.
Serve just warm or cooled with a dollop of Greek style yoghurt.