Serves 12
INGREDIENTS
- Melted butter, to grease
- 55g (1/3 cup) pine nuts
- 125g unsalted butter, at room temperature
- 215g (1 cup) caster sugar
- 260g (1 cup) Greek-style natural yoghurt
- 3 eggs, separated
- 1 tsp finely grated orange rind
- 150g (1 cup) plain flour
- 185g (1 cup) fine semolina
- 2 tsp baking powder
- 45g (¼ cup) pine nuts, extra
- 155g (¾ cup) caster sugar, extra
- 185ml (¾ cup) water
- 2 Tbsp fresh orange juice
- Greek-style natural yoghurt, to serve
METHOD
- Preheat oven to 180°C. Brush a round 23cm spring form pan with melted butter to grease and line the base and side with non-stick baking paper.
- Place the pine nuts in the bowl of a food processor and process until finely ground.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Beat in the yoghurt, egg yolks and orange rind until well combined. Sift in the flour, semolina and baking powder, and stir to combine. Stir in the ground pine nuts.
- Use clean electric beaters to beat the egg whites in a clean dry bowl until soft peaks form. Use a large metal spoon to fold the egg whites into the yoghurt mixture until just combined.
- Pour into the prepared pan and smooth the surface. Sprinkle with extra pine nuts. Bake for 40 minutes or until golden and a skewer inserted into the centre comes out clean.
- Meanwhile, stir the extra sugar, water and orange juice in a small saucepan over low heat until the sugar dissolves. Bring to a simmer and cook, without stirring, for 5 minutes.
- Pour orange syrup over hot cake. Set aside to cool completely.
- Transfer cake to a serving platter. Cut into wedges. Serve with a dollop of yoghurt.
Approx. per serve: 2047kJ | fat total 18g | saturated fat 7g | fibre 3g | protein 8g | carbs 73g
