Name: Honey muscat syrup cake
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 10
Ingredients: 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

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.

Serves 10

Prep

40M

Cook

50M

Total

1H 30M

Ingredients

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

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.

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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