Preparation time: 20 minutes
Cooking time: 40 minutes
Quantity: 8 shares
Specific material: microplane rasp and / or zester
125 g brown sugar (eventually caster sugar)
40 gr poppy seeds
200 gr flour
1 pinch salt
11 gr baking yeast
100 gr greek yoghurt
50 ml olive oil
+/- 2 to 3 oranges = zest of 2 oranges + 100 ml of juice
zest of 1 orange
juice of 2 to 3 oranges
Sugar 15 + 30 gr
Combine all ingredients (eggs + sugar + zest, then dry powders then greek yoghurt, oil and orange juice). Bake. Then prepare syrup to pour over the cake when taken out of the oven.
Preheat your oven to 170 ° C.
Start by making very fine orange zests (ideally with a microplane grater) and combine with sugar. Leave for a few minutes to enhance orange flavors. Add eggs, beat until the mixture get smooth and whitens.
Meanwhile combine flour with salt, poppy seeds and yeast.
Add this mixture to the egg-sugar mixture, combine.
Then add greek yoghurt, olive oil and orange juice one after the other combining each time.
Grease your baking mold, pour the mixture in and bake for 40 minutes at 170 ° C, until the blade of a knife comes out dry.
Just before the end of the cake baking time, prepare the soaking syrup. Heat orange juice with sugar. Make thin strips of orange zest (ideally with a zester). Pour them in a saucepan with 15g of sugar and wet with water. Cook until all the liquid evaporates and zests get candied. Pour over orange and sugar syrup over candied zests, combine. Syrup is ready.
When the cake is baked, unmold it and place it in a dish. Pour the hot syrup over the still hot cake. Soak the cake on all sides by pouring the remaining syrup with a tablespoon.
Arrange the cake in a clean serving dish and serve.