Yoghurt Mascarpone

Orange Cake with Serves 8, Prep and Cook 3 hours

200g unsalted butter, chopped, at room temperature

1¼ cups caster sugar

3 tsps finely grated orange rind 3 eggs, at room temperature ²⁄³ cup orange juice

1¹⁄³ cups self-raising flour

²⁄³ cup plain flour

Finely shredded orange rind,

to decorate

YOGHURT MASCARPONE 1 cup thick Greek yoghurt

½ x 250g tub mascarpone ½ cup icing sugar mixture

1 Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge. 2 To make yoghurt mascarpone, place yoghurt in a sieve lined with paper towel. Sit over a medium bowl. Refrigerate, covered, for 2 hours. Discard excess liquid in bowl. Transfer yoghurt to a large bowl with mascarpone and sugar. Whisk until smooth. Refrigerate, covered, until serving.

3 Beat butter, sugar and rind in small bowl with an electric mixer until fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.

4 Add juice and sifted flours in two batches.

Stir until combined. Spoon into prepared pan. Smooth over top.

5 Cook in a moderately slow oven (160C) for about 1 hour, or until golden and cooked when tested. Stand for 10 minutes in pan. Turn out onto a wire rack to cool completely.

6 To serve, spread yoghurt mascarpone over top of cake. Decorate with shredded rind.