Greek · Dessert
Orange Syrup Cake
A lightened Greek orange syrup cake that swaps butter for a touch of oil and Greek yogurt, cuts the sugar, and folds in cocoa powder for fibre, while keeping the classic soaked, fragrant orange crumb intact.
$1
15 minsPrep
30 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
297Calories
9.4gProtein
10.2gFat
48.8gCarbs
14.1gSugar
2.9gFiber
417mgSodium
95mgChol
2.1gSat Fat
214mgPotassium
168mgCalcium
2.1mgIron
0.3mcgVitamin B12
17.3mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Greek Coffee (Frappe)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (160°C fan) and grease and line a 10cm/4 inch round cake tin.
2
Sift the self-rising flour, semolina, baking powder and cocoa powder into a bowl.
3
In a separate bowl, whisk the egg with the sugar-white until pale, then beat in the Greek yogurt, vegetable oil, orange zest and the 30g of orange juice.
4
Fold the wet mixture into the dry ingredients until just combined, being careful not to overmix.
5
Pour the batter into the prepared tin and bake for 28-32 minutes, until a skewer inserted into the centre comes out clean.
6
While the cake bakes, combine the 35g orange juice, allulose and water in a small pan and simmer for 2-3 minutes until slightly syrupy; cool slightly.
7
As soon as the cake comes out of the oven, prick the top all over with a skewer and spoon the warm syrup slowly over it, letting it soak in fully.
8
Leave the cake to cool completely in the tin so it absorbs the syrup, then turn out and slice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted self rising flour
- 0.5 oz15g semolina
- 0.7 oz20g sugar white
- 11 egg, beaten (50g)
- 1.4 oz40g greek yogurt
- 0.4 oz12g vegetable oil
- 1.1 oz30g zested and juiced orange
- 0.1 oz3g baking powder
- 0.2 oz6g cocoa powder
- 0.4 oz12g allulose
- 1.2 oz35g juiced, for syrup orange
- 0.7 oz20g for syrup water
