Orange blossom & yogurt cake

Orange blossom & yogurt cake

An easy, bung-it-in-the-oven type of cake with a Middle Eastern feel

Difficulty and servings

Easy

Serves 8

Preperation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Method

  1. To make the syrup, put the water, sugar, rind, citrus juices and cardamom into a saucepan. Heat gently, stirring to help the sugar dissolve. Bring to the boil and simmer for 7 minutes. It will thicken and become syrupy as it cools. Cool then strain and add the orange flower water.
  2. Heat the oven to 180C/fan 160C/gas 4. Butter or oil a 20cm spring-form tin. Put all the dry ingredients for the cake in a bowl with a good pinch of salt and make a well in the centre. Put all the rest of the ingredients in the well and stir with a wooden spoon, gradually incorporating the wet ingredients. Spoon into the tin and bake for half an hour. A skewer pushed into the middle of the cake should come out clean, if not give it a little longer.
  3. Leave for 10 minutes to cool in the tin, then turn onto a plate. Pierce all over with a skewer and, while the cake is still warm, slowly pour over the syrup. Leave to soak in. Dust with icing sugar just before serving - the sugar just disappears into the syrupy top otherwise - and serve with crème fraîche or yogurt.
Try

Orange flower water

Look in the baking section of larger supermarkets or buy from Middle Eastern shops.

Recipe from olive magazine, January 2007.

Latest comments and suggestions

  • 25 June 2008

    jvcg rated and commented on this recipe

    4 stars

    This cake works beautifully as a pudding or as an afternoon treat. I was a bit sceptical that it wouldn't be impressive enough for a dinner party but it certainly is. I was also worried that it would be dry but the syrup gives it brilliant squidge factor and the cardamom makes it a little bit extra special.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 27 August 2008

    kaird rated and commented on this recipe

    5 stars

    A brilliant recipe - so easy and so tasty. I couldn't find orange blossom water in Berlin so used rose water instead.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 8

Preperation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 30 mins

Vegetarian

Vegetarian

Ingredients

  • 200g self-raising flour , sifted
  • 100g ground almonds
  • 150g caster sugar
  • 1 tsp baking powder
  • 2 large eggs , beaten with a fork
  • 250g Greek yogurt
  • 150ml sunflower oil
  • 1 zested lemon

FOR THE ORANGE SYRUP

  • 150ml water
  • 175g caster sugar
  • 1 orange , juiced and 2 strips of zest
  • ½ juiced lemon
  • 5 crushed cardamom pods
  • 1 tbsp orange flower water
  • icing sugar and crème fraîche or Greek yogurt, to serve
Send to a friend Print this recipe Add to your binder

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Dreaming of sunshine? Start planning your trip to the Summer Good Food Show now.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

MasterChef, BBC 2, weeknights at 8.30pm (Fridays 8pm).

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.