| Prep Time | 20 minutes |
| Cook Time | 40 minutes ? |
| Servings |
slices
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Ingredients
- 200 g caster sugar
- 120 g softened butter
- 4 whole egg yolks (separated, see whites below)
- 1 whole orange zest (juice for syrup below)
- 1 teaspoon vanilla
- 170 g Greek Yogurt
- 330 g SR flour
- 1 teaspoon heaped baking powder
- 4 whole egg whites - whipped to a meringue Stiff peaks
For the Syrup
- 1 cup water (use a cup scale, or a tea cup!)
- 1 cup caster sugar
- 1 shot (30ml) orange liquor (optional)
- 1 whole orange - juiced (zest ned in cake batter)
Ingredients
For the Syrup
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Instructions
- Cream the butter and sugar together until light and throffy.
- Beat in the egg yolks until well mixed.
- Add the zest, vanilla and yogurt beating well.
- Gently fold in the flour and B.P, until just mixed so as not to overwork the flour.
- Meanwhile - beat the egg whites to form soft peaks (merengue)
- Fold in the whites, gently trying not to loose the lightness - air.
- Spoon in to a greased tray bake tin.
- Bake on the middle shelf in a pre-heated oven gas 5 / 170*c for around 35-45 minutes - - until cooked (time depending on depth of tin)
For the syrup
- While the cake is baking - make the syrup by boiling and simmering all the ingredients for the syrup together and simmering for 5 minutes to make a slightly thickened stock syrup.
- When the cake comes out of the oven - leave in the tin - prick all over with a skewer of fork & pour over the syrup.
- Cool and serve.
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