Classics are sometime the best. A simple, yet flavourful cake is a perfect companion for a hot cup of tea.
Ingredients
200 grams plain flour
2 levelled tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
3 small eggs
100 grams sugar
150 grams plain yoghurt
150 grams jam
100 ml vegetable oil
1 large orange
Preparation
Put the jam in a sauce pan, pour over the oil and add cocoa, and heat everything up just until warm, to make it easier to mix the jam with the rest of the ingredients. I used my homemade sour cherry jam, but any sour jam will do. When the jam is heated and you are able to combine it with oil and cocoa, remove it from the heat. Wash thoroughly the orange, zest it completely, then peel and dice it.
Whisk the eggs with the sugar, until lightly thickened; add the jam and oil mixture, as well as the flour sifted with the baking powder and baking soda, and the orange zest. Finally, add the yoghurt and combine everything, then fold in the diced orange. Grease and flour your baking pan (20x30 cm; 8x12"), pour in the batter and bake in a preheated oven, at 180˚C (350˚F) for 20-25 minutes (mine was done after 23 min). Let the cake cool down a bit, then slice it up and serve with freshly whipped cream, additional fruit and tea.
