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Orange and yoghurt syrup cake
Preparation time: 60 minutes
Serves 10
For the dough
4 medium eggs
250 g butter | softened
250 g caster sugar
1 orange, untreated | zest only | grated
180 g fine semolina
150 g plain white flour
3 tsp. bicarbonate of soda
250 g Greek style natural yoghurt
For glazing
5 oranges | just the juice (450 ml)
250 g caster sugar
Accessories
Springform cake tin, 24 cm
Rack
Wooden skewer
Preparation
Separate the egg whites from the yolks.
Cream together the butter, sugar and
orange zest. Stir in the egg yolks one
by one. Mix together the flour, semolina
and bicarbonate of soda. Stir into the
rest of the mixture together with the
yoghurt.
Whisk the egg white until stiff and
carefully fold into the mixture. Pour the
mixture into the springform tin. Place
the springform tin on the rack and place
in the oven and bake.
To make the syrup, bring the orange
juice and sugar to the boil in a
saucepan, then simmer for approx.
5 minutes on a low heat until the orange
juice thickens.
Prick the cake several times with a
wooden skewer while still warm, pour
the syrup over the cake and allow to
soak in.
Settings
Automatic programme
Cakes | Orange & yoghurt syrup cake
Programme duration: 40 minutes
Manual
Oven functions: MW + Fan Plus
Temperature: 150 °C
Power level: 80 W
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 40 minutes
Shelf level: 1
Useful tip
Once the cake has cooled, serve it with
whipped cream.
Cakes
35
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