Last week I had the special task of creating a signature cake for Profiler Recruitment’s high tea, a company whose corporate colour is orange. It’s actually quite a difficult flavour and colour to incorporate into a cake, but I played around with a few versions and came up with a cake that’s dense but moist, with a hint of orange.
This cake is really easy to make and came up a treat at the high tea. All of the guests agreed it was delicious which was lovely! It’s important to use lots of zest as the flavour does get a bit lost without it, and be gentle when folding in the ingredients. The time it takes to cook may vary depending on your oven, so set the timer for 45 – 50 mins then keep an eye on it. I think it tastes amazing with a generous dollop of Greek yoghurt! Enjoy.
Yummy Yoghurt and Orange Syrup Cake
Ingredients
Cake:
1 cup plain flour
1 cup semolina
1 ½ tsps baking powder
½ tsp baking soda
1 tsp salt
1 ½ cups almond meal / ground almonds
4 eggs
1 cup caster sugar
150g unsalted butter, melted
1/3 cup vegetable oil
2 tsps vanilla extract
Zest of 5 oranges
350g Greek style yoghurt
Syrup:
Juice and zest of 2 oranges
1 cup water
1 cup sugar
2 tbs rosewater
1 cinnamon stick, broken in half
4 cardamon pods, bruised
To serve:
2 Oranges, segmented
5 Strawberries, sliced
¼ cup blanched pistachios, sliced
1 tbs edible rose petals
2 cups Greek style yoghurt
Method
1. Preheat oven to 170 degrees
2. Grease a 24cm springform tin, line with baking paper on the bottom and sides of the tin.
3. Sift flour, semolina, baking powder, baking soda and salt into large mixing bowl. Stir in almond meal.
4. Using an electric mixer, whisk eggs and 1 cup of sugar together until thick and pale.
5. Combine butter, oil and vanilla in a bowl, and then pour over flour mixture.
6. Add yoghurt and one third of the egg mixture and stir to combine. Gently fold in remaining mixture.
7. Spoon batter into prepared tin and bake on the lowest shelf for 45 – 50 minutes or when a skewer inserted into the centre comes out clean; keep a close eye not to overcook.
8. Whilst cake is baking, prepare the syrup. Combine sugar, water, juice, rose water, zest, and spices in a saucepan over medium heat, stirring until sugar dissolves. Simmer for 10 – 15 minutes until syrup thickens slightly.
9. When cake is cooked, prick the top of the cake, and then gradually brush the hot syrup over the hot cake and leave to cool in the tin.
10. When cake is slightly cool, remove from tin, arrange segmented orange, strawberries, pistachios and rose petals over the cake. Serve slices of the cake with Greek yoghurt.
Hello Dani,
this looks really nice, I look forward to trying it real soon.
Hello Dani,
this looks really nice, I look forward to trying it real soon.
that looks to die for yummy
that looks to die for yummy
hi dani,
i am from sri lanka.. i love to watch materchef aus every night at 9pm. you are my favourite cook in the series. i am hoping to try your recipes soon as possible. you are an amazing cook!
Hi Dani
So sorry to see you go this evening, you were our favourite. I’m going to try this cake on the week end, I need one for our church fund raiser and this one looks a winner;)
Hi Dani
So sorry to see you go this evening, you were our favourite. I’m going to try this cake on the week end, I need one for our church fund raiser and this one looks a winner;)
Looks great and yummi Dani. I’m glad I can still follow you on here. This week you left the Masterchef show on dutch tv, you, Ellie, Alana and Hayden are my favs & I think you have a great personality and I loved watching you. Many greetz Linda, from the Netherlands
))
Hi Dani, I am from India.
I follow masterchef, You are one of my favorite chef.
This dessert looks very nice.
Being vegetarian i do not eat eggs.
Can i make this dessert without eggs?
Please share more vegetarian receipies.
Take Care
Dear dani
I love your cooking. Last night i couldnt sleep because you were eliminated. Join next year Pleeeeeeeeeeeeease.
hi Dani,
myself and my kids too watch masterchef auz regularly.my daughter likes ur laugh, style(me too) and ur recipes.u r great.i ll try this cake and looking for more of ur dessert recipes.
hey Dani,
i am great fan of yours and i’m only 10 years old
I love to watch you cook, even though the ingredients you use are seldom available in India. I love your smile, your happy-go-lucky nature and your Never-Say-die spirit. Thanks for all your D.E.L.I.C.I.O.U.S recipies 
i love the way you cook . i used to think you will win the Masterchef australia, Nevertheless, you are a winner for all of us
wishing you love and luck for the future, May all your dreams come true Dani
Your little fan >:D<
hi dani,
recently for a cookery contest i tried traditional parfait but the sugar syrup settles at the bottom, where i might have gone wrong?(i used only egg white,sugar,water,vanilla and whipped cream).
yum yum yum i really like you for masterchef
I look at this recipe and I got a massive smile on my face. So many oranges are going to make it intensely fruit, the selmolina and almonds are going to make it light and the spiced sugar syrup excites me a lot. I will definitely give this cake a go.
Fingers crossed for all your endeavours and, most importantly, happy cooking! x
hello Dani
I am from KSA in the middle east .you really inspire me .i and my niece(she is only 5 years old) are great fans of yours.your smile is amazing.you r the masterchief for me.just keep it up
heu dani i like so much i h ben wach in you every day i hope if we well bee a freinds bye