- Servings: 6-8
- Prep: 20 mins
- Total: 60 mins
Method
Preheat oven to 180 C
Cream butter and sugar until light and fluffy. Add egg yolks along with the zest. Add orange juice and yoghurt. Mix briefly, then add flour and beat until smooth.
Beat egg whites until stiff, then fold through the cake mix.
Spoon into a greased and lined 22cm Springform cake tin and bake in preheated oven for approx 40 mins. Test the cake by inserting a skewer. If it comes out clean the cake is ready, if it doesn’t cook for a further 5 mins and test again.
Preheat syrup by placing additional zest and juice in a small saucepan with sugar. Stir to dissolve then cring to the boil. Allow to simmer for 2-3 minutes. Pour warm syrup over the cake and allow to cool.
Ingredients
125g Soft Butter
1 cup Caster Sugar
3 Eggs (separated)
Zest of 2 Oranges
¼ cup Orange Juice
1 cup Barambah Natural Yoghurt
2 cups Self-Raising Flour
Syrup
Zest of 2 Oranges
1/3 cup Lemon Juice
2tbsp lemon Juice
1/3 cup Caster Sugar