Knock knock
Who’s there?
Banana.
Banana who?
Knock knock
Who’s there?
Banana.
Banana who?
Knock knock
Who’s there?
Orange.
Orange who?
Orange you glad I didn’t say banana ?

I’ve done lamer versions of Knock knock, but this always seems to work.

We’ll jump straight into one of my stock cakes that I fall back on when I am in a hurry. Not so much a ‘Wham bam, thank you ma’am outcome when it comes to the end result.
This cake is just right on many counts. Fluffy, not overtly overpowering in flavours and leaves you with the nice warm feeling after you’ve tucked it away.

Spotted Orange Yogurt Cake

Ingredients ( serves 12 )
3/4 cup (1½ sticks) butter, softened
1¼ cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain yogurt
1/2 cup orange juice
2 Tablespoons finely chopped or grated orange zest
2 cups all-purpose flour
2 teaspoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Optional syrup:
1/3 cup orange juice (strained if freshly squeezed)
1/4 cup granulated sugar

Method


1. Heat the oven to 180°C.

2. Place the butter and sugar in a large bowl and use a stand mixer to cream until light and fluffy, 1 to 2 minutes.

3. Add the eggs, vanilla, yogurt, orange juice, poppy seeds and orange zest and beat 1 minute.

4. Add the flour, baking powder, baking soda, and salt and mix well.

5. Pour the batter into a greased 9″  mold (I  used a bundt mold in this instance) and bake for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean. Ovens vary, so start checking after about 45 minutes. Let the cake cool on a wire rack for 10 to 15 minutes and then carefully remove it from the pan.

6. If desired, combine the orange juice and sugar and stir until the sugar dissolves, then spoon or brush it over the cake. Slice and serve! This cake will keep at room temperature for 3 days or can be frozen.