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36 Serves 10 | Preparation time: 60 minutes Ingredients Preparation For the dough: 4 medium eggs 250 g butter | softened 250 g caster sugar 1 orange, untreated | zest only | grated 180 g fine semolina 150 g plain white flour 3 tsp. bicarbonate of soda 250 g Greek style natural yoghurt For the topping: 5 oranges | just the juice (450 ml) 250 g caster sugar Accessories: Springform cake tin, Ø 24 cm Glass tray Wooden skewer Separate the egg whites from the yolks. Cream together the butter, sugar and orange zest. Stir in the egg yolks one by one. Mix together the flour, semolina and bicarbonate of soda. Stir into the rest of the mixture together with the yoghurt. Whisk the egg white until stiff and carefully fold into the mixture. Pour the mixture into the springform tin. Place the springform tin on the rack inside the oven and bake. To make the syrup, bring the orange juice and sugar to the boil in a saucepan, then simmer for approx. 5 minutes on a low heat until the orange juice thickens. Prick the cake several times with a wooden skewer while still warm. Spread the glaze evenly over the top. Settings Automatic programme Cakes | Orange & yoghurt syrup cake Programme duration: approx. 40 minutes Manual Oven functions: MW + Fan Plus Temperature: 150 °C Power level: 80 W Booster: Off Pre-heat: Off Crisp function: Off Duration: 40 minutes Shelf level: 1 Orange and yoghurt syrup cake Useful tip Once the cake has cooled, serve it with whipped cream.