Name: Honey muscat cake with orange syrup
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 250 gram (8 ounces) butter, at room temperature; 1/2 cup (110g) caster (superfine) sugar; 1/2 cup (175g) honey; 3 eggs, at room temperature; 2 cup (150g) self-raising flour; 1/2 cup (125ml) muscat; 1/2 cup (140g) greek-style yoghurt, plus extra for topping; Orange syrup; 2/3 cup (160ml) orange juice; 1/2 cup (125ml) water; 3/4 cup (165g) caster (superfine) sugar; 1 tablespoon muscat

Ingredients

250 gram (8 ounces) butter, at room temperature

1/2 cup (110g) caster (superfine) sugar

1/2 cup (175g) honey

3 eggs, at room temperature

2 cup (150g) self-raising flour

1/2 cup (125ml) muscat

1/2 cup (140g) greek-style yoghurt, plus extra for topping

Orange syrup

2/3 cup (160ml) orange juice

1/2 cup (125ml) water

3/4 cup (165g) caster (superfine) sugar

1 tablespoon muscat

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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