Name: Orange and blueberry syrup cake
Cook time: 65 min
Total time: 65 min
Yield: 10
Ingredients: 125 gram butter, softened; 1/2 cup (110g) caster sugar; 2 eggs; 1 3/4 cup (260g) self-raising flour; 1/2 cup (125ml) yoghurt; 1/4 cup (60ml) orange juice; 1 cup (150g) frozen blueberries; 1 tablespoon finely grated orange rind; Orange syrup; 3/4 cup (165g) caster sugar; 1/2 cup (125ml) orange juice; 1/4 cup (60ml) water; 1 tablespoon grated orange rind

This orange and blueberry cake is topped with an orange syrup. Serve it warm with a dollop of cream or Greek yoghurt.

Ingredients

125 gram butter, softened

1/2 cup (110g) caster sugar

2 eggs

1 3/4 cup (260g) self-raising flour

1/2 cup (125ml) yoghurt

1/4 cup (60ml) orange juice

1 cup (150g) frozen blueberries

1 tablespoon finely grated orange rind

Orange syrup

3/4 cup (165g) caster sugar

1/2 cup (125ml) orange juice

1/4 cup (60ml) water

1 tablespoon grated orange rind

Method

Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm ring cake pan; line base and side with baking paper.

Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in flour and combined yogurt and juice, in two batches. Stir in blueberries and rind until just combined.

Spread mixture into pan; bake about 1 hour. Stand cake in pan 5 minutes; turn onto wire rack over tray.

Meanwhile, make orange syrup. Stir sugar, juice and the water in small saucepan over heat, without boiling, until sugar dissolves. Stir in rind; simmer, uncovered, without stirring, 5 minutes.

Pour hot syrup over hot cake.

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Ingredients

Method

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