This recipe is from the team at NZ House & Garden magazine.

Super quick and easy to make, this light cake, bound with semolina and coconut and topped with syrupy orange slices, is as delicious as it is eye-catching.

GREEK ORANGE & YOGHURT CAKE

Prep: 10 minutes | Cook: 25-30 minutes | Serves 8-10

Ingredients

Orange syrup

1 cup water

1 cup raw sugar

2 tbsp honey

Juice of 1 lemon

Juice of 1 orange

1 orange, sliced

Orange & yoghurt cake

½ cup fine desiccated coconut

½ cup plain flour

1/3 cup fine semolina

1½ tsp baking powder

3 large free-range eggs

1/3 cup raw caster sugar

½ cup sunflower oil or fruity olive oil

½ cup greek-style yoghurt

Method

Orange syrup: Put all the ingredients in a pot and bring to the boil, stirring until sugar dissolves then turn down the heat and simmer for 10 minutes or until liquid is reduced and syrupy. Remove to a bowl to cool.

Orange & yoghurt cake: Preheat oven to 180C (160C fan-bake). Grease a 20cm springform cake tin and line the base with baking paper. Put the coconut, flour, semolina and baking powder in a bowl, stir briefly and set aside.

In a large mixing bowl, beat eggs and sugar until pale and fluffy. Add oil and yoghurt and beat to combine then fold in the dry ingredients.

Pour mixture into prepared tin. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean.

Remove cake from the oven and immediately spoon over half the syrup, one ladleful at a time, so that it soaks into the cake. Arrange the cooked orange slices on top of the cake and spoon over the remaining syrup. Leave cake to cool and firm then remove from the tin and transfer to a plate to serve.