Honey muscat syrup cake

Drizzled with a creamy yoghurt topping and sticky orange syrup, this honey muscat syrup cake is simply irresistible! Enjoy a little slice of heaven with your morning cuppa.

  • 40 mins preparation
  • 50 mins cooking
  • Serves 10
  • Print


Honey muscat syrup cake
  • 250 gram butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/2 cup (175g) honey
  • 3 eggs
  • 2 cup (150g) self-raising flour
  • 1/2 cup (125ml) muscat
  • 1/2 cup (140g) greek-style yoghurt
Orange syrup
  • 2/3 cup (160ml) orange juice
  • 1/2 cup (125ml) water
  • 3/4 cup (165g) caster (superfine) sugar
  • 1 tablespoon muscat
Yoghurt topping
  • 2 cup icing (confectioners') sugar
  • 1 tablespoon greek-style yoghurt
  • 2 tablespoon reserved orange syrup
To decorate
  • 1 1/2 tablespoon freeze dried pomegranate seeds
  • 8 raspberries
  • 1 blood orange, peeled, segmented
  • 1 orange, unpeeled, sliced thinly


Honey muscat syrup cake
  • 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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