INGREDIENTS

Cake

• 180 g butter
• 1 cup caster sugar
• 3 tsp grated lemon rind
• 3 tsp grated orange rind
• 5 eggs, separated
• 1 cup plain yoghurt
• 2  1/2 cups plain flour
• 2 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda

Citrus Syrup

• 1 cup sugar
• 3/4 cup cold water
• 1 large piece of lemon rind
• 1 tablespoon lemon juice
• 1 tablespoon orange juice
• 1 tablespoon orange flower water

INSTRUCTIONS

1. Preheat oven to moderate 180°C. Brush a deep, 23 cm round cake tin with oil or melted butter. Line base with baking paper. Using electric beaters, beat butter, sugar, lotion and orange rinds in a small mixing bowl until light and creamy. Add egg yolks gradually, beating thoroughly after each addition. Transfer mixture to a large bowl. Using a metal spoon, fold in the yoghurt, then combined sifted flour, baking powder and soda. Place egg whites in a small, clean, dry mixing bowl.

Using electric beaters, beat until firm peaks form. Using a metal spoon, fold the egg whites quickly into butter mixture. Spoon into prepared tin; smooth surface. Bake for 45-50 minutes or until skewer comes out clean when inserted in centre of cake. Leave the cake in the 1in for 5 minutes before pouring syrup over it.

2. To make Syrup: Combine sugar and water in a small pan. Stir constantly over low heat until the sugar has dissolved. Bring to boil, then reduce heat and add the rind and juices. Simmer without stirring, uncovered, for 20 minutes. Remove the and and cool the syrup. Add orange flower water. Pour the Syrup over the cake while it is still in the tin. When all the Syrup has been absorbed, turn the cake out of the tin. Cut into small, thick fingers to serve.

Storage time – Yoghurt Citrus Syrup Cake will keep for three days in an airtight container and for up to two months, without the Citrus Syrup added, in the freezer. Thaw the cake before pouring Syrup over top.

Hint – cake is delicious served warm, in wedges, with whipped or thick cream. Variation – Substitute lime rind and lime juice for the lemon rind and juice when making the Citrus Syrup. Use lime rind instead of lemon rind in cake as well.

Download Printable Yoghurt Citrus Syrup Cake Recipe (PDF) 

https://drive.google.com/open?id=1p3Xp7N1_2oha6RoBLr11eBnjJW5SbaEk