Serves 10-12 Ingredients: 200 gm cake flour 3 whole eggs 1 tsp vanilla extract 1 tsp baking powder 1 tsp sodium bicarbonate 1 tsp salt 130 gm castor sugar 130 gm plain yoghurt 50 gm marmalade Zest and juice of one orange Zest of one lemon 4 tbsp corn or sunflower oil Method: Preheat oven to 180 degrees Celsius. Grease and line a rectangular 1.5 lb non-stick cake pan, or a loaf baking tin; with a smear of oil; then line with parchment paper and leave aside. In a large bowl; beat eggs with vanilla and sugar; until fluffy and pale in colour. Add yoghurt and oil. Whisk gently to combine. Add both zest of orange and lemon. Gently whisk them in with a fork; to combine and leave aside. Sift flour with baking powder, sodium bicarbonate and salt; in a large bowl. Pour over wet ingredients. Blend well together; by means of a spatula; until fully combined and smooth. Pour batter into prepared baking tin. Smooth top with spatula. Bake for 35 to 45 minutes; when top is golden. Remove from oven. Allow to cool in tin until slightly warm. Combine marmalade and juice in a saucepan; over medium heat, stirring constantly. When glaze melts and softens; by means of a pastry brush, generously brush cake with glaze ; top and sides as well. Allow to cool completely before slicing. Slice and serve with a cup of tea or coffee.
*A version of this article appears in print in the 18 February , 2021 edition of Al-Ahram Weekly
