By Lyndey Milan
Selected by “Nerd Consultant” Calvin
From “Lyndey and Blair’s Taste of Greece”
• 3/4 cup caster sugar
• 1 orange, grated zest and juiced
• 3/4 cup olive oil
• 1 cup self-raising flour
• 3 teaspoons ground cinnamon
• 3/4 cup chopped walnuts
• greek-style yoghurt, to serve
• 3/4 cup sugar
• 1 orange, grated zest
• 4 cloves
• 2 cinnamon sticks, halved
Preheat the oven to 180°C (160°C fan-forced). Grease the base and sides of a non-stick 23 cm square cake tin.
Using electric beaters, beat the eggs in a medium bowl until thick and creamy, then gradually add the caster sugar and beat well after each addition. Add the orange zest and juice and beat until well combined. Slowly add the oil, beating until well combined.
Fold in the flour, ground cinnamon and walnuts. Pour the cake batter into the tin. Bake for 30–35 minutes.
Meanwhile, to make the syrup, combine the water, sugar, orange zest, cloves and cinnamon sticks in a medium saucepan and cook over a medium heat until the sugar has dissolved. Bring to the boil, reduce the heat to low and simmer for 5 minutes. Remove the cloves and cinnamon.
When the cake is cooked, leave it in the tin for 5 minutes before turning the cake onto a wire rack over a tray; leave it upside down. Using a fine skewer, gently pierce holes randomly over the surface of the cake, then pour the hot syrup over it.
Serve the cake warm or cold with a dollop of yoghurt. Store in an airtight container for up to 3 days.
Share This Post: