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."
 
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Ready In:
1hr 15mins
Ingredients:
16
Yields:
1 9inch cake
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Not much to tell! I'm a South African living in London, mother of four rangingfrom 25 to 9. I am desperately trying to get my children's stories published - anyone out there interested? Until my ship sails in, I cook, eat everything and anything, and then diet like mad. I love experimenting with new recipes and I absolutely hate spoilt kids who visit and say? "what is THIS?" and push it away without trying. My favourite cookbook is Mrs Beeton's family cookbook. 1994 edition.
 
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