GREEK YOGHURT, HONEY AND ORANGE SYRUP CAKE
Preparation 5-10 mins (yeah, right, it takes longer than that, but not much)
Cooking 50 mins
250g butter, softened
1 orange, zested and juiced
1 cup caster sugar
¾ cup Greek yoghurt
½ cup semolina
2 ½ cups self-raising flour, sifted Note: an all-important 2 was left off this ingredient, thanks to Jude for pointing this out. It should be 2 ½ cups of self-raising flour. Sorry!
3 oranges, zested in strips and juiced
½ cup water
½ cup liquid honey
1. Preheat oven to 175ºC. Grease and flour a 22cm ring-mould cake tin.
2. Cream butter, orange zest and sugar until pale. Beat in orange juice and eggs. Stir in Greek yoghurt, add semolina and sifted flour. Pour into prepared tin and bake for 50 minutes or until an inserted skewer comes out clean. Turn out on to a wire rack to cool.
3. For syrup, place orange zest and juice, water and honey in a saucepan and bring to the boil. Simmer for 3-5 minutes to form a syrup. Pour hot syrup over cooled cake.
Looks a treat too! I used a bundt pan which makes cakes look special.