Photo: Marina Oliphant
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Ingredients
- 125g butter, softened
- 250g castor sugar
- 2 large eggs
- 1 cup Greek yoghurt
- 1 tsp pure vanilla extract
- 2 oranges, zested
- 3 tbsp orange juice
- 400g self-raising flour
- 1/2 tsp bicarbonate of soda
- Syrup
- 1 cup castor sugar
- 1 cup water
- 4 tbsp orange juice
- 2 oranges, segmented
- 1 pink grapefruit, segmented
- Icing
- 1 orange, juiced and zested
- 1 1/2 cups icing sugar
Method
Preheat oven to 180C. Grease and line a 23-centimetre cake tin with removable base. Cream butter and sugar in an electric mixer until fluffy. Add eggs one at a time and continue to mix until combined. Add yoghurt, vanilla, orange zest and juice and mix.
Gently fold through the flour and bicarb. Place mixture in cake tin and smooth the surface. It will be quite firm. Bake for 45 minutes, or until cake is cooked.
For the syrup: combine sugar, water and juice in a small saucepan and cook over low heat to dissolve sugar. Simmer for 10 minutes. Remove from heat and add citrus segments.
When cake is cooked, remove from oven and use a bamboo skewer to make lots of small holes. Slowly pour orange syrup over hot cake until absorbed. Reserve citrus segments. Allow to cool, then remove from tin. To make icing, mix orange juice and zest with icing sugar until smooth. Drizzle over cool cake and place citrus segments on top.
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