Ingredients
30 minutes prep + 1 hour 15 minutes baking time 
10-12 Cake
- 225g unsalted butter, softened
- 300g (1 1/2 cups) raw castor sugar or granulated sugar
- 4 eggs, separated
- Zest of 3 oranges
- Zest of 1 lemon
- 1 tablespoon vanilla extract or vanilla bean paste
- 400g (2 1/2 cups) plain/all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon bi-carb soda (baking soda)
- 1/2 teaspoon salt
- 250ml (1 cup) unsweetened Greek yogurt
- 250g (2 cups) frozen blueberries
Syrup
- Juice of 3 oranges
- Juice of 1/2 lemon
- 100g (1/2 cup) raw castor sugar or granulated sugar
- Thick cream or crème fraîche to serve (optional)
Method
- Preheat your oven to 180°C/350°F.
- Cream the butter and the sugar until light and fluffy.
- Add the egg yolks, the orange and lemon zest, vanilla, and beat until combined.
- Next add the flour, baking powder, bi-carb soda, salt, the yoghurt, and mix until barely combined.
- Whip the egg whites until stiff peaks form and then gently fold into the batter.
- Add the frozen blueberries and gently and barely fold in to combine (over-stirring here will cause the batter to turn green).
- Scoop the batter into a pre-lined 31cm long loaf pan (or a 23cm/9inch round spring form cake tin) and bake at 180°C/350°F for 1 hour and 15 minutes.
- While the cake is baking combine the orange juice, lemon juice, and sugar in a small saucepan and stir over medium heat until the sugar is dissolved.
- Simmer over low heat for a further 15 minutes.
- Once the cake is cooked remove it from the oven and pour the hot syrup over the cake while it’s still hot in the pan.
- Allow to sit for 30-60 minutes to soak up the syrup before turning the cake from the pan and onto a serving plate.
- Serve warm with a dollop of thick cream.
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