Yoghurt Orange Cake with Chocolate Chips

Preparation time: 10 minutes; Baking time: 40-50 minutes; Makes: 8 ½ X 4½-inch (21.5 x 11.5) loaf cake

Ingredients

• 225g all-purpose flour (2 cups minus 2 tablespoons)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• ½ cup yoghurt
• ½ cup vegetable oil (I use canola)
• zest (rind) of 1 large orange
• 100g (½ cup) sugar
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350ºF (180ºC)  ten minutes before using. Grease an 8 ½ X 4½-inch (21.5 x 11.5) loaf pan and line the bottom with overhanging parchment paper. Sift or whisk the flour, baking powder and salt into a bowl. Set aside.
2. In a large bowl, whisk the eggs, yoghurt, oil and orange zest (rind) until smooth. Add the sugar and whisk until smooth then add the flour and whisk until smooth.
3. Stir in the chocolate chips. Transfer the batter onto the prepared tin (pan) and bake 50-55 minutes or until golden and a skewer inserted in the centre comes out clean.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 350ºF (180) for 50 minutes.

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