Devilish Halloween sticky orange & yogurt cake
- For the Cake:
- 150g sugar
- 200g self raising flour
- 100g ground almonds
- 1tsp baking powder
- 250g Yeo Valley Blood Orange & Caramel yeogurt
- 2 eggs
- 150g Yeo Valley unsalted butter
- Zest of ½ orange, finely grated
- For the Syrup:
- 50ml water
- 175g caster sugar
- Zest of ½ orange + Juice of whole orange
- Zest of ½ lemon
- 5 cardamom pods, bruised
Heat the oven to 180°C/160°C fan/Gas 4. Grease a 20cm springform tin and line the bottom with baking paper. Put all of the cake ingredients into a large mixing bowl and beat with an electric whisk until smooth.
Spoon the mixture into the cake tin and bake for 45 mins until the centre springs back when gently pressed.
Meanwhile put all the syrup ingredients into a small pan. Heat until the sugar dissolves then bring to the boil and simmer for 10-15mins until it becomes syrupy. Set aside to cool and remove the cardamom.
Leave the cake in the tin to cool for 10mins (Don’t worry if it sinks a little), then put on a serving plate, pierce the top with a skewer and drizzle over the syrup.
When making the syrup, use a canale knife or a mid size grater to make long thin slivers of peel. These become candied in the syrup and look attractive on top of the cake.
To remove the baking paper from the bottom of the cake, gently turn it onto one palm then carefully remove the base of the cake tin and peel off the paper. Put the serving plate onto the cake and gently flip it back over.
Yeo Valley has a new limited edition flavour Blood Orange and Caramel. Visit yeovalley.co.uk for more information
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