Honey muscat cake with orange syrup | Women's Weekly Food

Honey muscat cake with orange syrup | Women's Weekly Food

www.womensweeklyfood.com.au

Drizzled with orange syrup and topped with Greek yoghurt and fresh grapes, this cake is both delicious and stunning.

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Ingredients

  • 250 gram (8 ounces) butter, at room temperature
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/2 cup (175g) honey
  • 3 eggs, at room temperature
  • 2 cup (150g) self-raising flour
  • 1/2 cup (125ml) muscat
  • 1/2 cup (140g) greek-style yoghurt, plus extra for topping
  • Orange syrup
  • 2/3 cup (160ml) orange juice
  • 1/2 cup (125ml) water
  • 3/4 cup (165g) caster (superfine) sugar
  • 1 tablespoon muscat

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