My Greek Easter cake
This moist cake is topped with thick Greek-style yoghurt with honey in place of the customary cream cheese icing.
|125 g||Butter, softened|
|½ cup||Caster sugar|
|¾ cup||Ground almonds|
|1 cup||Gluten-free flour|
|2 tsp||Baking powder|
|2||Eggs, lightly beaten|
- Preheat the oven to 200C. Line the base and sides of a 20cm cake pan with baking paper.
- Halve the orange and remove any pips. Place in a food processor or blender — skin, pith and flesh. Whiz until the mixture is smooth.
- Place all the other cake ingredients in a bowl. Mix well. Add the orange purée and mix well. Spoon evenly into the prepared pan.
- Bake for 8 minutes at 200C. Reduce the temperature to 180C and continue cooking for 20 minutes, or until a skewer inserted in the centre comes out clean.
- Meanwhile, combine the honey and cinnamon quill in a small saucepan. Heat and stir until well combined. Simmer for 2 minutes. Stir in the citrus juices.
- Turn the cooked cake out onto a wire rack. Place on a plate to catch the drips. Using a thin skewer, make some holes over the cake. Slowly spoon the syrup on top allowing it to soak into the cake. Place on a serving dish. Cover and chill.
- Just before serving, spread the Greek yoghurt with honey over the cake. Drizzle with the passionfruit pulp.
Check out Ray McVinnie's video on 'How to make chocolate shards'
See more of Jan's Easter recipes