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Vanilla Bean & Orange Blossom Cake

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Hosting Sweet New Zealand this month I am the one who is meant to be organised and have my entry up early. As more entries come in this week I realise I only have one day left to post my own entry so I thought I better get to it and do some baking at the weekend. With a big pot of yoghurt that needed to be used in the fridge and a stash of vanilla beans recently brought back from our trip to Rarotonga I wanted to use these two ingredients. I found this really easy recipe for a yoghurt cake at BBC Good Food with an orange blossom syrup that is poured over the cake while it is warm. The syrup and the ground almonds make for a really moist cake which kept fresh for several days, likely to keep longer it you don’t have piggies in your house like us. As you can see I even liked their food styling!

So this is my entry for Sweet New Zealand, if you haven’t yet submitted I’ll take your entries up till Thursday 29th and will offer a full round up of all the fabulous entries I have received Friday 30th September, so make sure you pop by to see our Kiwi gallery of goodies. Those who are keen to host the event next month, please contact <ahref="Alessandra

Ingredients
200g SR Flour
100g ground almonds
150g castor sugar
250ml plain yoghurt
1tsp baking soda
150ml canola oil
3 small free range eggs
2 vanilla beans, seeds removed
Syrup Ingredients
1 cup sugar
1 cup water
1 tbsp orange blossom water

Method
Preheat oven to 180C and grease and flour a 22-24cm cake tin.
Place all the dry ingredients into a large bowl.
In another bowl whisk all the wet ingredients & vanilla bean seeds together.
Add the wet ingredients to the dry and mix together.
Spoon ingredients into the cake tin and bake for 35 minutes or until an inserted knife come out clean.
While the cake is baking make the syrup.
Place the sugar, water and vanilla pods into a small pan over a medium heat.
Simmer until the sugar has dissolved then tun the heat up so the liquid is on a gentle boil.
Once the liquid has reduced by a 1/3 turn the heat off and allow it to cool for a minute before adding the orange blossom water.
Remove the cake from the oven once cooked and let it sit for 5 minutes then pour the syrup over the cake.
I sprinkled a few pistachios over the top for visual look but this is optional as the cake is yum on its own.

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17 Comments Post a comment
  1. You are a lady after my heart Alli. What a whimsical, charming cake. Love the visual delight the pistachios offer on top! WTG … going to make this soon. We don’t get orange blossom water here, so am thinking orange zest! Hope it works!!

    September 26, 2011
    • peasepudding #

      Thanks Deeba, the organge zest will work well too. My hubby has requested I make the cake again this weekend as it was his favourite ever cake! Flattery will get you everywhere, so I was thinking of making it with orange marmalade and poppyseed this weekend.

      September 27, 2011
  2. This looks lovely and such a pretty name too. The pistachios on top really make it look appealing.

    September 27, 2011
  3. Syrup cakes are so utterly scrumptious, they never last long with us Marshall piggies either. With orange blossom and pistachios you really can’t go wrong can you?! Your photo is far more enticing than the BBC’s Good Food, but you already knew that😉

    September 27, 2011
    • peasepudding #

      Thanks Bron, nice to have photography compliments from you :o) Syrup cakes where always something my Gran used to make too and always my favourite but I kind of forgot about them.

      September 27, 2011
  4. Yum – this is exactly my kind of cake. Love the addition of the pistachios on top🙂
    Sue xo

    September 27, 2011
  5. My kind of cake, and I love orange blossom water, and pistachio, and yogurt… the lot!

    Ciao
    A.

    September 27, 2011
  6. Lovely cake, something to try, can’t wait to see the other entries.

    September 27, 2011
  7. That cake is gorgeous. I love the syrup!

    September 27, 2011
  8. Your photos are always lovely, Alli! This one is no exception. Gorgeous colours. Love the look of this cake. And much healthier fat than butter – even better!

    September 28, 2011
  9. I love all the ingredients in this cake, I’m thinking a little slice with a mint tea would be lovely!

    September 28, 2011
  10. Thank you so much for a fabulously chic cake, I have just made it tonight for Mothers Day, my mum love tiny cakes so I baked her a batch of a dozen cuppies and then baked myself the other 3/4 in an 8 inch pan. Eating a slice as I write this…. I added an addition of some simple white glaze on top of syrup and sprinkled with pistachios then topped with a little violet flower embellishment. I am going to gift them in a big jar tomorrow to her with her actual pressie. Thank you again, I’m definitely goign to blog this and link you in on it, hopefully in the next few weeks.

    May 12, 2012
    • peasepudding #

      Thanks Traci, I hope your mum enjoys it too, your embellishments sound wonderful. I look forward to seeing your cakes

      May 12, 2012
      • Thank you and Mum called me today and said she LOVED it! My 2yo who only ever eats icing not the cat apparently ate 2 whole cupcakes of them today cake and all and said they were delicious! Big call! Thank you.

        May 14, 2012
  11. I have blogged your gorgeous recipe with a link crediting your recipe & page through my site http://www.cookiequeenkitschn.blogspot.com. Thank you so much the cakes were delightful, everyone loved them.

    June 4, 2012
    • peasepudding #

      I’m glad you enjoyed them and you have made them look so cute as cupcakes

      June 6, 2012

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