INGREDIENTS
Cake
60 g salted butter, softened
1 citrus fruit (such as lemon, lime,
grapefruit, mandarin or orange)
250 g salted butter, softened, extra
220 g (1 cup) caster sugar
4 eggs, separated
280 g (1 cup) store-bought
or homemade Greek yoghurt
180 g (1 cup) fine semolina
150 g (1 cup) plain flour
¾ tsp bicarb soda
Syrup
2 citrus fruits (such as lemon, lime,
grapefruit, mandarin or orange)
220 g (1 cup) caster sugar
To serve
Store-bought or homemade Greek yoghurt, if desired
METHOD
Cake
- Brush the softened butter inside a 10 cup bundt tin. Make sure to brush inside all the crevices.
- Finely zest and juice the citrus, reserve the juice for the syrup.
- Place the extra butter, caster sugar and zest in a bowl of a freestanding mixer with a paddle attachment and beat until pale and creamy. Add the egg yolks gradually, mix to combine.
- Add the yoghurt to the bowl, beat to combine. Sift together semolina, flour and bi-carb soda and gently fold through the mixture using a spatula or metal spoon.
- Place the egg whites in a separate bowl of a freestanding mixer with a whisk attachment and whisk egg whites to a firm peak. Fold one third of the egg whites into the cake batter until incorporated. Gently fold in the rest of the egg whites until combined.
- Pour the cake mixture into the prepared bundt tin.
- Place the cake in the combi steam Pro oven in shelf level 1 (shelf level 2 in a 60 cm oven) on Cake Plus at 150°C. Bake for 50 minutes, or until cooked through.
- Make the syrup while the cake is cooking.
- Remove the cake from the bundt tin and place on a wire rack over a plate. Gradually pour the cold syrup over the cake.
Syrup
- Zest the citrus rind into long strips. Juice the citrus, measure the juice (and reserved juice from the cake) and add
water to make 1 cup (250 ml). - Combine the rind, juice, water and sugar in a saucepan over medium-high heat, induction setting 7. Bring to boil. Reduce the heat to medium-low, induction setting 4, and simmer for 5 minutes, or until the syrup thickens. Cool and reserve to pour over the cake.
To serve
- Serve with cake with any remaining syrup and Greek yoghurt, if desired.
Hints and tips
- This cake can also be made in the speed oven. Select microwave 80W + Fan plus at 150°C. De-select rapid heat up
if applicable (Settings-heat up phase). Place the cake on the glass tray on shelf level 1 and cook for 30 minutes until golden in colour and cooked through. - The cake can also be made in an oven by cooking on Fan Plus at 150°C for 50 minutes, or until golden and cooked
through. - Make sure you are pouring cold syrup onto the hot cake, or hot syrup onto a cold cake for maximum absorption.
- If you only have one bowl, mix the egg whites before the batter to save washing between mixes.
APPLIANCE / FUNCTION
Miele
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