Orange & Mixed Berry afternoon tea cake

I’ve named this cake the ‘Afternoon Tea’ cake because one thing I’ve found comes in handy with school-aged kids and big sporting afternoons. This cake is quick and easy to whip up and enjoy before (or even during) sporting events, and it helps keep them full until dinner as it’s high in protein.

Ingredients:

120 g Greek yoghurt or coconut

yoghurt (½ cup)

2 eggs

170 g honey or maple syrup (½ cup)

80 ml olive oil, or melted butter (¼ cup)

1 orange - zest and 3 tbsp juice

1 tsp vanilla extract

1 tsp baking powder

½ tsp bicarb soda

½ tsp sea salt

200 g white spelt or plain flour (1 ¾ cups)

100 g raspberries (about 1 cup, fresh or frozen – if frozen, don’t defrost)

Method:

1. Preheat the oven to 170°C (fan forced). Line a 23cm x 13cm loaf tin with baking paper.

2. In a bowl, whisk together the eggs, yoghurt, oil, sweetener, orange juice and zest, and vanilla until smooth.

3. Add baking powder, baking soda, and salt, and mix briefly.

4. Gently fold in the flour until just combined - don’t overmix.

5. Fold in the berries.

6. Pour into the lined tin and bake for 40–45 minutes, or until firm in the centre and a skewer comes out clean.

7. Allow to cool in the baking pan for 5-minutes then remove from the pan and allow to cool on a wire rack completely before slicing.