- 430ml (1 3/4 cups) fresh orange juice
- 430g (2 cups) caster sugar
- Melted butter, to grease
- 250g unsalted butter, at room temperature
- 2 teaspoons finely grated orange rind
- 4 eggs, separated
- 185g (1 cup) fine semolina
- 150g (1 cup) plain flour
- 3/4 teaspoon bicarbonate of soda
- 260g (1 cup) Greek-style natural yoghurt
- Step 1Stir orange juice and 215g (1 cup) of the sugar in a medium saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until the syrup thickens. Set aside to cool.
- Step 2Preheat oven to 170°C. Lightly grease a 10 x 20cm (base measurement) loaf pan with melted butter. Use an electric beater to beat butter, remaining sugar and orange rind in a small bowl until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Transfer to a large bowl. Sift over the semolina, flour and bicarbonate of soda. Add the yoghurt and stir until well combined.
- Step 3Use a clean electric beater to beat the egg whites in a large clean, dry bowl until firm peaks form. Fold one-third of the egg white into the semolina mixture. Gently fold in remaining egg white until combined. Spoon mixture into prepared pan. Smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean.
- Step 4Use a skewer to prick the top of the hot cake all over. Pour the syrup over the cake and set aside to cool.
- High protein
Picnic tip: Transport the cake to the picnic in an airtight container.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste