New Year's yogurt cake

Preheat the oven to 170C, gas mark 3. Grease a 23cm round springform cake tin and line the base. In a large mixing bowl, use an electric hand mixer to beat the butter and sugar until fluffy. Beat in the eggs, one at a time, then continue to beat for 2-3 minutes. Sift in the flour, baking powder and cinnamon and fold in. Fold in the vanilla extract, the orange zest and juice of 2 oranges and Greek yogurt until smooth and combined.

Pour the mixture into the prepared tin and bake for 1 hour – 1 hour 20 minutes or until a knife inserted into the centre of the cake comes out clean (there may well be a crack in the top of the cake – this is normal). Remove the cake from the oven and leave to cool for 15 minutes then transfer to a cooling rack. Allow to cool completely, then dust with icing sugar and top with extra pared orange zest. Serve with extra Greek yogurt, if liked.