Warwick Daily News - - WEEKEND - Alas­tair McLeod is the chefowner of Al’FreshCo, al­freshco.com.au

Serves: 12


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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