- 4 free-range eggs
- 8 oranges (zest from four, juice from all eight for the syrup)
- 350 g Greek yoghurt
- 300 g sugar
- 250 g butter, melted and cooled
- 350 g semolina flour
- 100 g ground almonds
- 300 g sugar, additional, for the syrup
- 100 ml Campari
Preheat the oven to 170˚C. To make the cake, grease and line a 23 cm springform cake tin. Using an electric mixer, whisk the eggs until pale and thick, then add the sugar to the egg mixture.
Add the yoghurt and mix at a medium speed.
Add the cooled butter to the egg-and-yoghurt mixture. Mix the flour and the orange zest and fold into the liquid mixture.
Pour into the greased cake tin and bake for 45 minutes, checking regularly.
To make the syrup, place all the ingredients in a saucepan and cook until melted and jammy.
Pour over the cake as it comes out of the oven.
Recipe reproduced with kind permission from Saint in Sandton.