Orange yoghurt syrup cake

This delicious, moist cake can be served warm from the oven with a little extra yoghurt on the side.

125g butter, softened

250g caster sugar

2 large eggs

1 cup Greek yoghurt

1 tsp pure vanilla extract

zest 2 oranges

3 tbsp orange juice

400g self raising flour

½ tsp bicarb soda

syrup:

1 cup caster sugar

1 cup water

4 tbsp orange juice

2 oranges, segmented

1 pink grapefruit, segmented

Preheat oven to 180C.

Grease and line a 23cm cake tin with removable base.

Cream butter and sugar in an electric mixer until light and fluffy. Add eggs, one at a time and continue to mix until combined. Add yoghurt, vanilla, orange zest and juice and mix. Add flour and bicarb and gently fold through.

Place mixture in cake tin and smooth the surface. The mixture will be quite firm.

Bake for 45 minutes, or until cake is cooked through.

Meanwhile, make the syrup. Combine sugar, water and juice in a small saucepan and cook over low heat to dissolve the sugar. Simmer for 10 minutes. Remove from heat and add citrus segments.

When cake is cooked, remove from oven and poke all over with a bamboo skewer, to make lots of small holes. Slowly pour the orange syrup over the hot cake until it is all absorbed and place the citrus segments in the middle.

Allow to cool, then remove from tin.