Honey muscat cake with orange syrup
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 grams (8 ounces) butter, at room temperature
- 1/2 cup (110g) caster (superfine) sugar
- 1/2 cup (175g) honey
- 3 eggs, at room temperature
- 2 cups (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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