1

Batter: Cream the butter, then beat in the sugar and salt. Add the eggs one at a time and continue mixing until the mixture is light in colour. Add the orange zest and yogurt. Add the flour and baking powder, gently folding into the batter. Pour the batter into a parchment-lined baking form, smooth the top and use a rubber spatula to make a groove in the middle of the batter so the cake rises nicely when baking.

2

Bake: Bake the cake in the lower half of an oven preheated to 180 °C for 50-55 minutes. Test with a skewer and if there is batter sticking to it, continue baking the cake until it comes out clean. Remove and let cool briefly.

3

Drizzle: Stir together the honey and orange juice and pour over top of the cake, letting it soak in. Cut into pieces and serve.

Tips

Well-wrapped, the cake keeps for 5-6 days in a cool place.
Instead of orange, you could use lemon, clementine or a citrus fruit mixture.

Source:

IG Dinkel, Judith Gmür-Stalder