Orange, lavender and almond syrup cake with crème fraiche

Method

1. For the cake: preheat the oven to 170C/gas 3. Grease and line the base of a 20cm springform cake tin.

2. Cream the butter, sugar and orange zest until pale. Beat in the eggs one at a time. Sift in the flour and baking powder. Fold through the orange zest, semolina and almonds. Add the orange juice and yogurt, stirring gently until combined. Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.

3. For the syrup: put all the ingredients into a pan over a low heat and slowly bring to the boil, stirring. Reduce the heat and simmer for 20 minutes or until syrupy.

4. Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake and leave to cool.

5. Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraiche.

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Ingredients

For the cake

250g Butter
200g caster sugar
finely grated zest and juice of 2 Oranges
4 Eggs
50g plain flour
2 tsp Baking powder
250g Semolina
200g ground almonds
120g Greek yogurt

For the syrup

finely grated zest and juice of 4 Oranges
8 tsp dried lavender
1 litre water
2 cinnamon sticks
560g Sugar

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