Prep time: 20 min
Cooking time: ~1 hour + 2 hours cooling time
Servings: About 9-10 slices of cake

CaCak

1. Eggs x 4

2. 130g icing sugar + more for dusting

3. 500g plain low-fat greek yoghurt

   • Do not use full-fat greek yoghurt. No idea why, but the centre of the cake will not fully cook if you do.

4. Canola oil (or any neutral-flavoured oil) x 170ml

5. Semolina flour x 240g

6. All purpose flour x 5 tbsp

7. Vanilla extract x 1.5 tsp

8. Baking powder x 1.5 tsp

9. Baking soda x ¾ tsp

10. Pink salt x ¼ + ⅛ tsp

11. Orange zest x 2 oranges

12. Optional: Whipped cream (for serving)

Syrup

1. Orange juice x 2 oranges

2. Icing sugar x 60g

3. Water

1. Zest the oranges.

1. • Make sure you only take off the outermost orange part.

   • Stop zesting once you hit the white part. The white part is bitter.

2. Crack the eggs into a large mixing bowl. Add icing sugar and whisk by hand until the sugar fully dissolves. There should not be any sugar clumps floating around.

3. Add 500ml plain low-fat greek yoghurt and 170ml vegetable oil. Whisk to combine.

4. Add 240g of semolina flour, 5 tbsp of all-purpose flour, 1.5 tsp vanilla extract, 1.5 tsp baking powder, ¾ tsp baking soda, ⅜ tsp pink salt and orange zest from 2 oranges. Whisk to combine. Stop mixing the moment all the ingredients look well combined.

1. • It is very important that you add all the dry ingredients last, after you have mixed together all the wet ingredients well.

   • If you over-mix the dry ingredients, your cake will not rise. I'm sure there's some technical chemistry-based reason for this but I have no idea what it is.

   • You may need to add 1-2 more tbsp of all-purpose flour to achieve the correct consistency.

5. Preheat oven to 180 deg C. (Mine is a convection oven.)

1. • Bake cake for 40 minutes at 180 deg C.

   • Decrease temperature to 170 deg C. Bake for 10 minutes.

   • Decrease temperature to 160 deg C. Bake for 10 minutes.

   • Note: Every oven is different, so check your cake after the first 50 minutes of baking. Poke a satay stick (or wooden skewer) through the centre of the cake. It if comes out wet, continue baking in intervals of 10 minutes at 160 deg C until the centre is fully cooked. The cake should have pulled away from the sides of the cake pan when fully baked.

6. Make orange syrup. You can do this whilst the cake is baking. Juice the 2 naked oranges and strain the juice through a fine-mesh sieve to remove all pulp.

7. Measure the juice you get, and top up with water to a total of about 200ml if necessary. Stir in 60g of icing sugar until the sugar completely dissolves.

8. After the cake is baked, poke many holes in the top with a skewer and pour the orange syrup over the cake slowly. Some of the syrup will drip out of the cake pan (mine is a detachable cake pan so it's not water tight), and that's fine.

9. Cool the cake to room temperature. This usually takes around 2 hours.

10. Cut the cake and serve. Optional: Dust it with icing sugar and serve with a dollop of whipped cream.

Storage: This cake keeps well in the fridge for around 3-5 days.