The loaf is still warm when the brush passes over it, and the top takes on a shining orange glow. Maison Perrotte’s Maltese Orange Jam, slow-cooked in a copper kettle, gives this everyday yogurt cake its bright, intensely citrusy glaze.
Serves 8 · 15 min + 45 min baking
Ingredients
- 1/2 cup (125 g) plain yogurt
- 3 eggs
- 3/4 cup (150 g) sugar
- 1/2 cup (120 ml) neutral oil
- 1 1/2 cups (190 g) flour
- 2 tsp baking powder
- 4 tbsp Maltese Orange Jam (Maison Perrotte)
- 1 tbsp water
Method
- Whisk 1/2 cup (125 g) plain yogurt with 3 eggs, 3/4 cup (150 g) sugar and 1/2 cup (120 ml) neutral oil.
- Stir in 1 1/2 cups (190 g) flour and 2 tsp baking powder, then pour into a greased 9 × 5-inch (23 × 13 cm) loaf pan.
- Bake at 350°F (180°C) for 40 to 45 minutes, until a skewer inserted in the center comes out clean.
- While the cake is still warm, brush the top with 4 tbsp of the Maltese orange jam warmed with 1 tbsp water.
- Let cool before slicing.
The star of this recipe: Maltese Orange Jam, by Maison Perrotte.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
