The Gold Coast Bulletin - Gold Coast Eye - - WELLNESS - Alas­tair McLeod is the chefowner of Al’FreshCo, al­freshco.com.au

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


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


Juice and zest of 1 orange 1½ tbsp ic­ing su­gar


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.

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