Honey muscat syrup cake
SERVES 10 PREP AND COOK TIME 1 HOUR 15 MINUTES
250g butter, softened ½ cup (110g) caster sugar ½ cup (175g) honey 3 eggs 2 cups (300g) self-raising flour ½ cup (125ml) muscat ½ cup (140g) Greek-style yoghurt ½ medium (160g) pomegranate, seeds removed 75g raspberries 1 medium (240g) orange, peeled, halved, sliced thinly
ORANGE SYRUP
⅔ cup (160ml) freshly squeezed orange juice ½ cup (125ml) water ¾ cup (165g) caster sugar 1 tablespoon muscat
YOGHURT TOPPING
2 cups (320g) icing sugar ¼ cup (70g) Greek-style yoghurt 2 tablespoons reserved Orange Syrup 1 Preheat oven to 180°C (160°C fan-forced). Grease a 24cm bundt pan well; sprinkle with flour to coat pan, tap out excess flour. 2 Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in honey, then eggs, one at a time. Transfer mixture to a large bowl. Stir in sifted flour, muscat and yoghurt in two batches. Spread mixture into pan. 3 Bake cake for 45 minutes or until skewer inserted into the centre comes out clean; turn onto a wire rack over a shallow tray. 4 ORANGE SYRUP Meanwhile, combine all ingredients in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to boil; remove from heat. Reserve 2 tablespoons syrup for the Yoghurt Topping. 5 YOGHURT TOPPING Combine sifted icing sugar with yoghurt and the reserved syrup in a small bowl; beat until smooth. 6 Pour hot syrup over hot cake. Serve cake drizzled with Yoghurt Topping and topped with fruit.
Suitable to freeze without Yoghurt Topping. Not suitable to microwave.