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Greek Yogurt & Orange Blossom Cake

For the cake:

385g Caster sugar

280g Greek yogurt

2 Eggs

180ml Sunflower oil

Zest & juice of 1/2 an organic orange

1/4 cup Orange flower water

300g Shipton Mill organic cake flour

1 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp salt

For the glaze:

Juice of 1/2 an organic orange

1/2 cup icing sugar

For the filling:

1 cup Greek yogurt

Zest of 1/2 an organic orange

Mix all the wet ingredients together in a bowl.

In another, mix all the dry ingredients.

Slowly add the dry to the wet, using a whisk, and blend until well mixed.

You will now have a very wet batter that you need to bake for around 35 minutes @ 180 degrees Celsius in two, 20 cm, lined baking tins, or until golden brown and a toothpick inserted in the centre comes out clean.

Remove from the oven and whilst still hot brush with the orange glaze and sprinkle with crushed pistachios and rose petals, so they stick to the glaze.

When completely cool, remove from the tins and sandwich the yogurt filling between the two cakes.