Ingredients
Orange syrup
Yoghurt topping
To decorate
Method
1.Preheat oven to 180°C. Grease a 24cm bundt pan well (see page 113); sprinkle with a little flour, tap out excess flour.
2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in honey, then eggs, one at a time. Transfer mixture to a large bowl. Stir in sifted flour, muscat and yoghurt in two batches. Spread mixture into pan.
3.Bake about 45 minutes. Turn cake onto a wire rack over a shallow tray.
4.Meanwhile, make orange syrup: syrup Combine ingredients in a small saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat. Reserve 2 tablespoons syrup for the yoghurt topping
5.Pour hot syrup over hot cake.
6.Make yoghurt topping: Combine sifted icing sugar with the yoghurt and reserved syrup in a small bowl, beat until smooth.
7.Serve cake warm, drizzled with yoghurt topping and topped with fruit.
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