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Katerina's Kouzina

Orange Cake with Yoghurt Topping

For the last few months we have had to stay at home. This new situation has allowed us to think and do things that we would usually have postponed. We cleaned our house, found new hobbies, even did small renovations and so on. I cooked more and more and tried and tasted many recipes. The result: The birth of my Orange cake with yoghurt topping recipe!

Cooking with oranges

I have been isolated on the farm and my orange trees still bear fruit, so I tried a few recipes with oranges. As you can guess some of those experiments did not really work out, but my wonderful partner and love of my life Rik has been eating them bravely. That is true love, to eat the mistakes that your partner has cooked with good intention. But trust me after all those years I can read what he really likes and when he is just polite. Our chickens enjoyed eating the left overs and really loved them (If you consider their egg production a big thank you).

Orange cake with yoghurt topping

The biggest success out of all this experimenting is this beautiful orange cake with a yoghurt topping. A really nice recipe that is not difficult at all and the result is so rich in orange flavour that you will love it. Really worth trying not only according to Rik but I think so to. I would say that this is a very healthy recipe (If you can excuse me calling cake healthy) as it contains the entire fruit of the orange; all the vitamins from the juice as well as the fibre and zest.

Unfortunately, both Rik and I have gained some weight from all the “healthy” cake tasting. But we hope that soon we will start to swim again and we will get back to our weight from the start of the quarantine. We also hope that soon we will be able to go back into our normal life, and our guests and friends will return and we will be looking back to this period as a small interlude of our regular lives, as a small dream.

Try this easy, heavenly smelling, delicious orange cake with yoghurt topping, and by doing so try with me to make the memories of the quarantine sweeter.

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1 1/2 cup sugar
1 cup sunflower oil
2 medium oranges
1 cup sunflower seeds
2 cups of flour (self-rising)

For the topping

1 cup of Greek yoghurt
¼ cup of sugar or honey


1. In a cooking pan, boil the oranges for 4 minutes, change the water and boil them once more for 4 minutes. Repeat this process twice more. Change the water one last time and let it stand over night. I usually do that the day before I make the cake.
2. Preheat the oven to 170C (338F), with the oven set to fan.
3. Cut the whole boiled oranges into 4 pieces and put the pieces in a large bowl. Add the sugar, sunflower oil and sunflower seeds and mix it all very well with a hand blender. Add the flour to the mixture with a wooden or other type of spoon and mix it slowly until it’s a homogenized mix.
4. Line a cake pan with baking paper and pour your mixture into it, and spread evenly. Place the cake pan into the oven and bake for 35-40 minutes, or until nicely golden.
5. Mix the Greek yoghurt and the sugar or honey with a spoon in a bowl. Once mixed well, place it in the refrigerator.
6. Check if the cake is ready by sticking a toothpick inside, once the toothpick comes out clean, the cake is ready. Remove the cake pan from the oven and set it on a rack to cool.
7. When the cake has cooled down, you can spread the yoghurt mix on top and serve.

Servings : 8 people
Ready in : 55 Minutes
Recipe Type : Desserts

2 Reviews Found

Katerina's Kouzina
Arthur K – 2020/05/24 at 23:18

My mother in law makes something similar using oranges but also uses an an orange based syrup to pour over. Might recommend she try it with the yoghurt alternative to see how that goes.

Katerina's Kouzina
Katerina – 2020/05/25 at 07:54

Hello thank you very much for your comment. Yes there is that really nice recipe with a syrop on the top. Beautiful and moist . We call it portokalopita. I love it to. Usually instead of flour we use semolina and that absorbs the syrup much nicer with out becoming to heavy. I think that the yogurt toping would work very nicely even on the portokalopita recipe (after you let it cool down of course)

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