Quick & Easy

Honey muscat cake with orange syrup

Drizzled with orange syrup and topped with Greek yoghurt and fresh grapes, this cake is both delicious and stunning.
honey muscat cake with orange syrup


Orange syrup


1.Preheat oven to 180°C. Grease 24cm bundt pan well; sprinkle with a little flour, tap out excess flour.
2.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in honey, then eggs, one at a time. Transfer mixture to large bowl. Stir in sifted flour, muscat and yoghurt in two batches. Spread mixture into pan.
3.Bake cake about 45 minutes. Turn cake onto wire rack over shallow tray.
4.Meanwhile, make orange syrup. Combine ingredients in small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat. Reserve ⅔ cup syrup. Pour the remaining hot syrup over hot cake.
5.Serve cake warm, topped with some extra yoghurt; drizzle with reserved syrup.

Muscat is a sweet dessert wine available from most liquor stores. We used tiny fresh grapes to decorate the cake; dried muscatels would also be good.


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