Its grey and chill, here in Glossop. Its August and the heating is on. Not for nothing are we called the Dark Peak. There was a nod to summer yesterday, in the kitchen at least with baking a vaguely Greek, light and airy orange yoghurt cake, but todays a day for roast rib of beef, mustard crust, port gravy and roast potatoes. Followed by a slice of said cake. Best get the oven on then.
Greek orange cake
Greece by way of Glossop. And a zested orange and half a tub of low fat greek yoghurt that needed using.
Oven at 160 (fan) or 180 conventional. Line the base of an 8 inch cake tin, grease bottom and sides.
310g plain flour
4tsp baking powder
pinch of salt
150g caster sugar
2 eggs, beaten
250g greek yoghurt ( I used low fat)
150ml vegetable or sunflower oil
half tsp good almond extract
half tsp vanilla extract
2 tsp poppy seeds
Orange sugar syrup
175 caster sugar
juice of a large orange
stir all sugar syrup ingredients together, and let bubble and boil in a pan for 5 - 7 mins. Let cool slightly.
Sift the flour and baking power into a bowl. Add the salt, sugar and mix. Make a well, add in the eggs, yohgurt, extracts, oil & poppy seeds. Combine with wooden spoon. Pour into tin, bake for approx 45 mins. Let it cool for 20 mins or so, then prick holes in the top and then spoon over the orange sugar syrup.