Greek Easter cake

Serves about 8 1 large orange 125g butter, softened ½ cup caster sugar 2 eggs, lightly beaten ¾ cup ground almonds 1 cup gluten-free flour 2 tsp gluten-free baking

powder Syrup 150ml runny honey ½ cinnamon stick 3 Tbsp orange juice 3 Tbsp lemon juice Topping 250g Thick Greek

yoghurt with honey Passionfruit pulp 1 Heat oven to 200C. Line the base and sides of a

20cm cake pan. 2 Halve the orange and remove any pips. Place in a food

processor or blender and whizz until the orange is pureed. 3 Cream the butter with the sugar, then mix in the eggs and

the orange puree. 4 Mix in the ground almonds, flour and baking powder and

spoon into the prepared pan. 5 Bake for 8 minutes at 200C then reduce temperature to 180C and continue cooking for 20 minutes, or until a skewer inserted in the centre comes out clean. 6 Meanwhile heat the honey and cinnamon in a saucepan.

Simmer for 2 minutes and stir in the orange and lemon juice. 7 Turn the cooked cake out onto a wire rack. Place on a plate to catch the drips and, using a thin skewer, make some holes all over the cake. Slowly spoon the syrup on top allowing it to soak into the cake. Place on a serving dish. Cover and chill. 8 Just before serving, spread thick Greek yoghurt over the cake and drizzle with passionfruit pulp. If your yoghurt isn’t sweetened with honey drizzle with honey also.