8
Easy
30 minutes
1½ hours
Preheat the oven to 160°C. Grease and line a 24 cm cake tin.
Cream the butter and sugar until light and creamy, then add the orange zest.
Beat in the eggs, one at a time, adding 1 tablespoon of flour after each egg. Sieve the remaining flour with the cardamom and baking powder and fold in.
Mix the yoghurt and orange juice and fold into the mixture. Melt the white chocolate, add to the yoghurt mixture, then pour into the tin and bake for 1½ hours.
Cool in the tin for 10 minutes before turning out onto a rack. Glaze when cool.
To make the glaze, gently heat the cream, then stir into the melted chocolate. Cool, then pour over the cake.
