Too much greek yoghurt......

I bought a load of greek yoghurt yesterday, it was reduced and really cheap. I love it with lots of honey drizzled on top, but I had no honey and decided to make a cake. This is an experiment, a cross between a lemon polenta cake and an orange blossom and yoghurt cake.

The orange blossom cake is a pound like cake that is soaked in a sugar syrup, making it moist and delicious. The lemon polenta cake is pretty much the same kind of thing. Obviously the ingredients differ.

The orange blossom and yoghurt cake recipe I found calls for flour, sugar, eggs, oil, greek yoghurt, lemon zest and ground almonds in the mix. Having no almonds I decided to replace them with polenta. I followed the rest of the recipe and I'm glad to say that the cake turned out beautifully. Really moist and zingy with a delicate hint of cardamon.

This makes a 9inch cake

200g self-raising flour , sifted
100g polenta
150g caster sugar
1 teaspoon baking powder

2 large eggs, beaten with a fork
250g Greek yogurt
150ml sunflower oil
1 zested lemon

FOR THE ORANGE SYRUP
150ml water
175g caster sugar
1 orange juiced and 2 strips of zest
½ juiced lemon

5 crushed cardamom pods
1 tablespoon orange flower water
icing sugar and crème fraîche or Greek yoghurt, to serve

Heat the oven to 180ªC/fan 160°C/gas 4.

Butter or oil a 9 inch spring-form tin.

Put all the dry ingredients for the cake in a bowl with a good pinch of salt.

Put all the rest of the ingredients in and stir with a wooden spoon, gradually incorporating the wet ingredients.

Spoon into the tin and bake for 40 minutes. A skewer pushed into the middle of the cake should come out clean, if not give it a little longer.

Meanwhile make the syrup. Put the water, sugar, rind, citrus juices and cardamom into a saucepan. Heat gently, stirring to help the sugar dissolve.

Cool then strain and add the orange flower water.

Leave the cooked cake for 5 minutes to cool in the tin, then pierce all over with a skewer and, while the cake is still warm, slowly pour over the syrup. Leave to soak in.

Serve with crème fraîche, yoghurt or cream.

This is a really quick and easy cake to make. You can just use lemon or orange rather than both if you prefer.