Yogurt cake with orange and cardamom

Yogurt cake with orange and cardamom

Ingredients

250  g  butter, at room temperature
210  g  caster sugar
1   orange, rind grated
3   large eggs
375  g  self-raising flour
1  tsp  cardamom, finely ground
Pinch of salt
375  ml  yogurt
1/2  cup  coconut, grated

For the syrup

2  oranges, juiced and rind grated
125  ml  fresh lemon juice
60  ml  water
210  g  caster sugar
60  ml  honey
5   star anise
5   all spice berries
5   cardamom pods
2   cinnamon sticks

Method:

• Preheat oven to 180 C. Grease a 25-cm bundt cake tin. 
• Cream butter and caster sugar until light and fluffy, then add rind. Mix in eggs one at a time.
• Mix together flour, cardamom and salt. Add egg mixture and yogurt a little bit at a time. Finally add coconut.
• Spoon mixture into cake tin and bake for 1 hour.
• To make syrup, mix all ingredients in a pan over medium heat, stirring until sugar has dissolved. Bring to a boil and cook for about 5 minutes.
• Remove cake from oven and cool before turning out. Place cake on a wire rack over a baking tray and pour syrup on top. Scrape up syrup in the baking tray and drizzle over until cake is covered.