Honey mus­cat syrup cake

Australian Women’s Weekly NZ - - Contents -

SERVES 10 PREP AND COOK TIME 1 HOUR 15 MIN­UTES

250g but­ter, soft­ened ½ cup (110g) caster sugar ½ cup (175g) honey 3 eggs 2 cups (300g) self-rais­ing flour ½ cup (125ml) mus­cat ½ cup (140g) Greek-style yo­ghurt ½ medium (160g) pome­gran­ate, seeds re­moved 75g rasp­ber­ries 1 medium (240g) orange, peeled, halved, sliced thinly

ORANGE SYRUP

⅔ cup (160ml) freshly squeezed orange juice ½ cup (125ml) wa­ter ¾ cup (165g) caster sugar 1 ta­ble­spoon mus­cat

YO­GHURT TOP­PING

2 cups (320g) ic­ing sugar ¼ cup (70g) Greek-style yo­ghurt 2 ta­ble­spoons re­served Orange Syrup 1 Pre­heat oven to 180°C (160°C fan-forced). Grease a 24cm bundt pan well; sprin­kle with flour to coat pan, tap out ex­cess flour. 2 Beat but­ter and sugar in a small bowl with an elec­tric mixer un­til light and fluffy. Beat in honey, then eggs, one at a time. Trans­fer mix­ture to a large bowl. Stir in sifted flour, mus­cat and yo­ghurt in two batches. Spread mix­ture into pan. 3 Bake cake for 45 min­utes or un­til skewer in­serted into the cen­tre comes out clean; turn onto a wire rack over a shal­low tray. 4 ORANGE SYRUP Mean­while, com­bine all in­gre­di­ents in a small saucepan; stir over high heat, with­out boil­ing, un­til sugar dis­solves. Bring to boil; re­move from heat. Re­serve 2 ta­ble­spoons syrup for the Yo­ghurt Top­ping. 5 YO­GHURT TOP­PING Com­bine sifted ic­ing sugar with yo­ghurt and the re­served syrup in a small bowl; beat un­til smooth. 6 Pour hot syrup over hot cake. Serve cake driz­zled with Yo­ghurt Top­ping and topped with fruit.

Suit­able to freeze with­out Yo­ghurt Top­ping. Not suit­able to mi­crowave.

Honey mus­cat syrup cake

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