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.

  • 45 mins cooking
  • Serves 10
  • Print


Honey muscat cake with orange syrup
  • 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


Honey muscat cake with 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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