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1
Preheat oven to 350F and spray a non-stick loaf pan with some canola oil and dust with flour - guaranteed not to stick .
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2
In one bowl measure out the all-purpose flour, baking powder and salt, place to the side.
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3
In another bowl place the yoghurt, 1 cup sugar, room temperature eggs, orange zest, vanilla extract, oil and the juice of half an orange. Whisk until well combined .
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4
Pour the batter into the floured loaf pan and place in oven, bake for 50 minutes or until a cake tester comes out clean.
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5
Meanwhile, make the Glazed Orange Segments. Place the water and sugar in a saucepan and add the orange slices. Bring to boil then immediately turn down to a simmer. You want the syrup to thicken slowly and cook and soften the orange slices in the meantime. Keep an eye on this step , if it looks like the water is evaporating too quickly , add a splash of hot boiling water and stir gently and continue to cook for approximately 15 minutes.
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Once the syrup has been almost absorbed by the oranges turn off the heat and allow to cool . Should the orange glaze become hard and stuck to the saucepan, gently reheat to loosen up the sugar syrup , then place on top of the cake for decoration after you placed the glaze and it has set slightly.
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7
While the orange segments are been cooked make a thin glaze for the cake, Mix 2 tablespoons orange juice into 1 cup confectioners sugar and mix well until you have a nice runny consistency. Pour over the cake once it has been removed from the loaf pan and cooled.
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*** I use the Mountain High brand low-fat yoghurt. It is best to use a thick style Greek style yoghurt , and there are plenty easily available in the supermarkets. A lot of low-fat yoghurt tends to be a little runny and this will ruin the consistency of the batter .
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9
NOTE: you can also make this cake with regular oranges , just not too sure if they will be as sweet as the Cara-Cara oranges.
