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Orange & yoghurt syrup cake
Orange & yoghurt syrup cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Pack tea for a perfect pairing with delicious semolina cake.
Ingredients:
  • 430ml (1 3/4 cups) fresh orange juice
  • 430g (2 cups) caster sugar
  • Melted butter, to grease
  • 250g unsalted butter, at room temperature
  • 2 tsp finely grated orange rind
  • 4 eggs, separated
  • 185g (1 cup) fine semolina
  • 150g (1 cup) plain flour
  • 1.88 gm bicarbonate of soda
  • 260g (1 cup) Greek-style natural yoghurt
Instructions:
  • In a medium saucepan over medium heat, combine orange juice and 215g (1 cup) of sugar, stirring until the sugar dissolves. Bring to a boil, then simmer on low heat for 5 minutes until the syrup thickens. Allow it to cool.
  • Preheat your oven to 170°C. Lightly grease a 10 x 20cm loaf pan with melted butter. In a small bowl, use an electric beater to mix butter, sugar, and orange rind until pale and creamy. Add egg yolks one at a time, beating well after each addition. Transfer to a large bowl, sift in semolina, flour, and bicarbonate of soda. Stir in the yogurt until well combined.
  • Using a clean electric beater, whip the egg whites in a large dry bowl until stiff peaks form. Mix one-third of the egg whites into the semolina mixture, then gently fold in the rest until well combined. Transfer the batter into the prepared pan and level the top. Bake for 50-55 minutes or until a skewer inserted in the center comes out clean.
  • Pierce the top of the warm cake all around with a skewer, then drizzle the syrup on top and let it cool.

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