The original thermomix recipe for the 30 second orange cake has become a cult favourite as a super-quick dessert for thermal cookers. When I tried it, I didn’t think it quite lived up to the rave reviews (despite adding some Lindt dark chocolate pieces, which will usually help anything).
I admit that my taste in cakes runs to the super-moist varieties, so I thought I’d see if I could adapt a yogurt citrus cake to use the whole orange. Most of the recipes I found tended to be conservative with the juice and zest (yes Martha Stewart with your one-teaspoon-of-zest, I’m looking at you). This one from five and spice looked like it would do the job, so I adapted some quantities and changed the method for the Bellini.
A quick note about adapting cake recipes for the Bellini and other thermal cookers: I’ve found the most successful recipes are the “chuck it all in and stir” type. If you see a recipe with sifted flour and the word “fold” in the method, it’s probably safest to leave it alone. I have a gorgeous Nigella winter plum cake which has been universally loved whenever I made it in the past – trying to strain the plums and beat the batter in the Bellini reduced it to a sad rubbery slab. Lesson learned.
30 second orange and yogurt cake
- 225g plain flour
- 2 tsp baking powder
- 200g white sugar
- 1 tsp ground cardamom
- 1 whole orange, skin still on, top and bottom removed and sliced into quarters (use Valencia if possible as the skin is thinner).
- 130g natural yogurt
- 100g vegetable oil
- 2 large eggs
- 1 tsp vanilla essence
- 1. Preheat oven to 180°C. Grease a loaf pan with butter.
- 2. Put the quartered orange in the jug. Whizz on sp8 for 7 sec. Scrape down.
- 3. Add all other ingredients to the jug. Whizz on sp4-5 for 20 sec.
- 4. Pour the batter into the loaf pan. Bake in the oven until for 50–55 minutes (check centre is cooked by putting a skewer in – it should come out dry).
- 5. Cool the cake in the pan for about 30 min, then tip onto a cooling rack.
When the cake is cool, either slice and eat as is, or add an orange cream cheese icing.