Citrus syrup cake

ingredients

• Citrus syrup cake

  • 180 gram butter, softened
  • 200 gram caster sugar
  • 2 eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1/2 cup greek-style yogurt
  • 200 gram flour
  • 1 teaspoon baking powder

• Orange syrup

  • 1 orange
  • 1 1/2 cup water
  • 1/4 cup liquid honey
  • 1/4 cup caster sugar
  • 2 cardamom pods or a pinch of cardamom or cinnamon
  • greek yogurt or thickened cream, to serve

method

• Citrus syrup cake

  • 1

    Preheat the oven to 175ºC. Line a 21cm spring-form cake tin with paper.

  • 2

    Using an electric beater, cream the butter and sugar on medium-high power for 4-5 minutes until pale and fluffy. Add the eggs one at a time, beating well between each addition.

  • 3

    Fold in citrus zest, yoghurt and, lastly, the sifted flour and baking powder.

  • 4

    Spoon into the tin and smooth the top.

  • 5

    Bake for 35-40 minutes or until deep golden and a skewer inserted into the centre comes out clean.

  • 6

    Leave the cake to cool for 20 minutes before spooning over the syrup. Serve with yoghurt or cream.

• Orange syrup

  • 1

    Cut the orange into thin slices and place in a medium saucepan with the water, honey, sugar and cardamom pods.

  • 2

    Simmer for 10-15 minutes until syrupy and reduced by half and the orange is tender. Remove cardamom pods.

  • 3

    Place orange slices decoratively on the top of the cake and spoon over syrup, allowing it to soak into the cake.