Orange blossom & yogurt cake

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olive magazine

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Recipe by olive magazine

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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.

Orange flower water

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

Latest comments and suggestions

• jvcg

  25 June 2008

  jvcg rated and commented on this recipe

  

  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.

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• kaird

  27 August 2008

  kaird rated and commented on this recipe

  

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

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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

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 30 mins

Cook 30 mins

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

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