Orange Cake with Honeyed Yoghurt
This light, flavor-packed honey cake skips all the fuss. And it’s the simple cake that will feed a crowd.
- 1¼ cup self-raising flour
- 1 cup almond meal
- 1 cup fine semolina
- 1¼ cup caster sugar
- 150g cold unsalted butter
- 1 tbsp finely grated orange rind
- ⅓ cup orange juice
- 3 eggs
- ⅔ cup milk
- ⅓ cup flaked almonds
- Icing sugar for dusting
For the syrup
- ¼ cup caster sugar
- ½ cup water
- 2 tbsp orange juice
For the honeyed yogurt
- 2 tbsp Greek honey
- 1 cup thick Greek yogurt
- Grease a 24cm round spring-form pan. Line with baking paper.
- Process flour, almond meal, semolina, sugar and butter until mixture becomes like the texture of breadcrumbs or course sand.
- Add orange rind, orange juice, eggs and milk and process until a thick batter is formed.
- Pour mixture into cake tin, smooth surface with a spatula until it is flattened, and sprinkle with almond flakes.
- Bake at 180 degrees Celsius for one hour and test with a skewer to see if it's cooked. If the skewer comes out clean it is ready. If not, you might need to bake for another 20 minutes. Mine was in there for an hour and a half, but that might have been because I was waiting for the other side to rise.
- To make the syrup, heat water, sugar and orange juice in a small saucepan over medium heat, stirring until the sugar dissolves.
- Bring to the boil and allow to simmer for 5 minutes.
- When cake is ready, remove from oven and use a skewer to make lots of holes for the syrup to be absolved. Leaving the cake in the pan, slowly pour the syrup over the cake and allow to stand for ten minutes.
- Dust the cake with icing sugar and serve warm or at room temperature with a generous dollop of honeyed yogurt. You can either mix the honey and yogurt together thoroughly and serve, or drizzle the honey over the yogurt.
Photo credit and inspiration: greekvegetarian.blogspot.com