YOGHURT AND ORANGE SYRUP CAKE

Serves: 12

INGREDIENTS

125g unsalted butter, softened 250g caster sugar

2 eggs

300g Greek yoghurt

1 tsp vanilla paste

Zest of 2 oranges, plus 60ml juice

400g self-raising flour

½ tsp bicarbonate of soda, sieved

1 orange, segmented

SYRUP

220g caster sugar 250ml water 80ml orange juice 2 oranges, thinly sliced

ICING

Juice and zest of 1 orange 1½ tbsp icing sugar

METHOD

Preheat the oven to 180C. Grease and line a 23cm spring form tin. Cream butter and sugar in stand mixer until pale and fluffy. Add eggs one by one, followed by yoghurt, vanilla, zest and juice. Sieve together flour and bicarbonate of soda and fold into mix. Tip into tin and smooth to level. Bake for 45 minutes until a skewer comes out clean. To make the syrup, combine all ingredients and simmer in a small pot for 12 minutes. Allow cake to cool slightly then prick all over with a skewer and pour over syrup, reserving oranges. To make the icing, combine orange juice and zest with icing sugar until smooth. Drizzle over cool cake and place reserved citrus segments on top.