Orange blossom & yogurt cake

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• 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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• suegriffin

  25 March 2009

  suegriffin rated and commented on this recipe

  

  Delicious - sweet and moist - I used rose water too as I had it in the cupboard. It was a little overpowering though. My cake took 45 minutes to cook and was probably still a minute or too undercooked.

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• Eggs Benedict

  05 July 2009

  Eggs Benedict rated and commented on this recipe

  

  This is lovely and moist and the orange flower water makes it a bit special. Is nice served with a few respberries along with the greek yog too.

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• olinka

  19 March 2010

  olinka rated this recipe

  

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• SweetFannyAdams

  21 September 2010

  SweetFannyAdams rated and commented on this recipe

  

  I also found it needed longer - I left mine in 40 minutes but the middle was still a little sloppy. The flavours were lovely though.

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• kegsy

  03 May 2011

  kegsy commented on this recipe

  One zested lemon? Does this mean the zest of one lemon goes in the cake mixture? Sounds more like a whole lemon without zest should go in!

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• PhysalisFranchetti

  07 May 2011

  PhysalisFranchetti rated and commented on this recipe

  

  A really lovely cake! The yoghurt makes the cake soft, and the syrup adds an extra taste dimension, especially with the cardamom. The cake was quick and easy to make, which is especially important for a busy mum. We didnt bother with the salt, and used mild, light olive oil instead of sunflower. This is a special vanishing cake - the kids saw a lot of it off in one sitting!

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• Papageno

  26 August 2011

  Papageno rated and commented on this recipe

  

  Nice cake indeed, but don't expect it to be a crowd-pleaser. The complexity of the flavours in the syrup are a bit of an acquired taste. I like every single ingredient of the syrup, buts as some of my guests pointed out, the it tastes a bit "soapy", and I kind of agreed with them.

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• MamaMoJo

  11 July 2012

  MamaMoJo rated and commented on this recipe

  

  kids love it too!

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• Zoe

  01 March 2013

  Zoe rated and commented on this recipe

  

  I served this with oranges in saffron on the side (also a GF recipe) lovely. will make again, often

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• Lamurasic, spain

  14 April 2013

  Lamurasic, spain rated and commented on this recipe

  

  I wanted a different cake-base and this one didn´t raise. Won´t make again.

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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

Preparation 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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