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