Ingredients
-
Cake
250 ml yoghurt
125 g butter
1 cup caster sugar
2 lightly beaten eggs
2 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon lemon zest, grated
1 tablespoon grated orange zest
1 1/2 cups sifted self-raising flour
1/2 teaspoon bicarbonate of soda
Citrus syrup
1/2 cup sugar
1/2 cup water
2 tablespoons lemon juice
1 tablespoon orange juice
fresh lemon rind, cut into strips
orange rind, cut into strips
Preparation
-
Oven temperature 350\u00b0F/180\u00b0C/Gas 4.
Beat butter and sugar until light and creamy.
Add eggs and beat well.
In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
Add to egg mixture and mix until well combined.
Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
While the cake is baking, make the syrup.
Syrup:
Put sugar, water, juice and rind in a saucepan.
Over a low heat stir until sugar has dissolved.
Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.
Leave a comment