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Yoghurt and orange syrup cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in this delectable cake drizzled with sweet syrup.
Ingredients:
  • 250.00 ml plain flour, sifted
  • 185.00 gm semolina
  • 6.00 gm baking powder
  • 1.25 gm baking soda
  • 2.40 gm salt
  • 150.00 gm almond meal or ground almonds
  • 4 eggs
  • 215.00 gm caster sugar
  • 150g unsalted butter, melted
  • 75.90 gm vegetable oil
  • 8.80 gm vanilla extract
  • Zest of 5 oranges
  • 350g Greek style yoghurt
  • Zest and juice of 2 oranges
  • 250.00 gm water
  • 40.00 ml rosewater or rosewater essence
  • 1 cinnamon stick, broken in half
  • 4 cardamom pods, bruised
  • 2 oranges, segmented
  • 5 strawberries, sliced
  • 62.50 ml pistachios, chopped
  • 500.00 ml Greek yoghurt
Instructions:
  • Preheat the oven to 170 degrees Fahrenheit (150 degrees Celsius for fan-forced ovens).
  • Prepare a 24cm springform pan by greasing it and lining the base and sides with baking paper.
  • In a large mixing bowl, combine the sifted flour, semolina, baking powder, baking soda, salt, and almond meal.
  • Beat eggs and sugar together with an electric mixer until thick and pale, for about 5 minutes.
  • Mix together the butter, oil, vanilla, and orange zest in a bowl before pouring over the flour mixture.
  • Combine the yogurt with one-third of the egg mixture, stirring gently. Fold in the remaining mixture with care.
  • Carefully transfer the batter into the pan, then bake on the lowest shelf for 45-50 minutes until a skewer inserted in the center comes out clean. Be vigilant not to overcook.
  • While the cake is baking, make the syrup. In a saucepan over medium heat, combine orange zest, orange juice, water, sugar, rose water, and spices. Stir until the sugar dissolves, then simmer for 10-15 minutes until the syrup slightly thickens.
  • Once the cake is baked, use a skewer to poke small holes in the top, then pour the hot syrup over the cake and let it cool in the pan.
  • Once the cake has cooled slightly, carefully remove it from the tin and garnish it with segmented oranges, strawberries, pistachios, and rose petals. Serve the cake slices with a dollop of creamy Greek yogurt on the side. Enjoy!

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