My Greek Easter cake
( SERVES 8 )
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'