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
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
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
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
2 Oranges, segmented
5 Strawberries, sliced
¼ cup blanched pistachios, sliced
1 tbs edible rose petals
2 cups Greek style yoghurt
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.