ORANGE AND LEMON YOGURT CAKE
A tangy, not too sweet cake that never lets me down. The cake has candied peel on top, which I love. Something different! I'm afraid I can't remember where I got this recipe from, but I'm glad to have it.
Provided by Sherrie-pie
Categories Dessert
Time 1h15m
Yield 1 9inch cake
Number Of Ingredients 16
Steps:
- Oven temperature 350°F/180°C/Gas 4.
- Beat butter and sugar until light and creamy.
- Add eggs and beat well.
- In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
- Add to egg mixture and mix until well combined.
- Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
- While the cake is baking, make the syrup.
- Syrup:.
- Put sugar, water, juice and rind in a saucepan.
- Over a low heat stir until sugar has dissolved.
- Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
- Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.
Nutrition Facts : Calories 3055.6, Fat 120.9, SaturatedFat 72.6, Cholesterol 723.3, Sodium 3987.4, Carbohydrate 462.7, Fiber 6.6, Sugar 317.1, Protein 41.7
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