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My Greek Easter cake

Name: My Greek Easter cake
Yield: 8
Ingredients: 1 large Orange; 125 g Butter, softened; ½ cup Caster sugar; ¾ cup Ground almonds (Main); 1 cup Gluten-free flour; 2 tsp Baking powder; 2 Eggs, lightly beaten; 150 ml Runny honey; ½ Cinnamon sticks; 3 Tbsp Orange juice; 3 Tbsp Lemon juice; 250 g Greek yoghurt, with honey, I use Yoplait (Main); 1 Passionfruit pulp (Main)

for 8 people

Jan Bilton

Food writer and cookbook author.

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This moist cake is topped with thick Greek-style yoghurt with honey in place of the customary cream cheese icing.

1 large	Orange
125 g	Butter, softened
½ cup	Caster sugar
¾ cup	Ground almonds (Main)
1 cup	Gluten-free flour
2 tsp	Baking powder
2	Eggs, lightly beaten

150 ml	Runny honey
½	Cinnamon sticks
3 Tbsp	Orange juice
3 Tbsp	Lemon juice

250 g	Greek yoghurt, with honey, I use Yoplait (Main)
1	Passionfruit pulp (Main)

Preheat the oven to 200C. Line the base and sides of a 20cm cake pan with baking paper.
Halve the orange and remove any pips. Place in a food processor or blender — skin, pith and flesh. Whiz until the mixture is smooth.
Place all the other cake ingredients in a bowl. Mix well. Add the orange purée and mix well. Spoon evenly into the prepared pan.
Bake for 8 minutes at 200C. Reduce the temperature to 180C and continue cooking for 20 minutes, or until a skewer inserted in the centre comes out clean.
Meanwhile, combine the honey and cinnamon quill in a small saucepan. Heat and stir until well combined. Simmer for 2 minutes. Stir in the citrus juices.
Turn the cooked cake out onto a wire rack. Place on a plate to catch the drips. Using a thin skewer, make some holes over the cake. Slowly spoon the syrup on top allowing it to soak into the cake. Place on a serving dish. Cover and chill.
Just before serving, spread the Greek yoghurt with honey over the cake. Drizzle with the passionfruit pulp.

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