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Preheat the oven to 180 Fan Bake
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Place the whole orange in a small saucepan, cover with boiling water and simmer until soft, about 20 minutes. Set aside to cool.
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While your orange is cooling, grease your Bundt tin (or cake tin) with butter
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When the orange is soft and cool, cut in half and remove any pips. Process the whole orange in the food processor, including the skin, until medium chunky. Set aside.
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Place the sugar and eggs in a large bowl and beat until light and fluffy, I used an electric whisk but you can easily do by hand if you prefer.
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Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt and orange.
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Spoon the batter into the tin.
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Cook in the oven for 50-60 mins until a skewer comes out clean.
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Leave to cool in the tin.
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Make the icing once the cake is cooled.
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For the icing
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Combine the white chocolate & milk in a microwave proof bowl and microwave on medium for 50 seconds. Then stir and then heat again for 30 seconds, and stir. Repeat until white chocolate is fully melted. stir well after each 30-second interval.
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Pour the warm icing over the cooled cake. Let stand about 30 minutes. Garnish, serve.