Apricot and lemon cake with a star anise syrup and citrus yogurt
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Apricot and lemon cake with a star anise syrup and citrus yogurt
Dessert recipes



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INGREDIENTS
100 g Ground almonds
200 ml sunflower oil
5 g Baking powder
4 whole Whole egg(s)
300 g Caster sugar
100 g breadcrumbs
12 whole Dried apricot(s)
2 whole Unwaxed lemon(s)
2 whole Star anise
300 ml Orange juice
4 whole Orange(s)
150 g Greek yogurt
 

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DIRECTIONS
01
Pre-heat the oven to 180c

02
Zest 1 orange and the lemons

03
Cut the dried apricots into small pieces

04
Add the orange zest to the Greek yogurt and keep refrigerated

05
Mix the breadcrumbs with 200g sugar, the almonds and baking powder

06
Whisk the oil with the eggs, then add to the dry ingredients and mix well

07
Add the lemon zest and the chopped apricots

08
Pour the mixture into individual moulds and bake for 20 - 25 minutes, or until the cake is golden brown

09
While the cakes are in the oven, make the syrup

10
Put the orange juice, 100g caster sugar and star anise into a saucepan and bring to the boil

11
Simmer until you have a syrupy consistency

12
Strain to remove the star anise

13
Set aside

14
Test whether the cake is cooked through by inserting a skewer or the tip of a knife into the centre

15
If the cake is ready, the knife will come out clean

16
Allow to cool for 5 minutes before removing from the moulds

17
While the cakes are still warm pierce them several times with a skewer and then spoon the hot syrup over the top, allowing it to run into the holes

18
Leave to cool

19
Spoon any excess syrup back over the cakes until all of the syrup has soaked into the cakes

20
Segment the oranges: Remove the skin from the oranges with a sharp knife making sure to remove all the white pith

21
Remove the segments from one orange, by cutting close to both sides of the segment next to the membrane

22
Add the segments to the remaining sysrup and drizzle around the plate

23
Finsh with a dollop of the citrus Greek yogurt.

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