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Orange & yoghurt syrup cake

  • 0:20 Prep
  • 1:00 Cook
  • 6 Servings


  • 430ml (1 3/4 cups) fresh orange juice
  • 430g (2 cups) caster sugar
  • Melted butter, to grease
  • 250g unsalted butter, at room temperature
  • 2 teaspoons finely grated orange rind
  • 4 eggs, separated
  • 185g (1 cup) fine semolina
  • 150g (1 cup) plain flour
  • 3/4 teaspoon bicarbonate of soda
  • 260g (1 cup) Greek-style natural yoghurt


  • 1
    Stir orange juice and 215g (1 cup) of the sugar in a medium saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until the syrup thickens. Set aside to cool.
  • 2
    Preheat oven to 170°C. Lightly grease a 10 x 20cm (base measurement) loaf pan with melted butter. Use an electric beater to beat butter, remaining sugar and orange rind in a small bowl until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Transfer to a large bowl. Sift over the semolina, flour and bicarbonate of soda. Add the yoghurt and stir until well combined.
  • 3
    Use a clean electric beater to beat the egg whites in a large clean, dry bowl until firm peaks form. Fold one-third of the egg white into the semolina mixture. Gently fold in remaining egg white until combined. Spoon mixture into prepared pan. Smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean.
  • 4
    Use a skewer to prick the top of the hot cake all over. Pour the syrup over the cake and set aside to cool.

Source: taste.com.au


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