Apricot Yogurt Cake With Orange Honey Syrup Recipes

Steps:

• In a heavy saucepan combine the honey, the orange juice, the water, and the zest and simmer the mixture, stirring occasionally, for 20 minutes, or until it is reduced to 1 1/3 cups. (If the syrup is reduced too much, it becomes too thick and too sweet.) Stir in the Manto and let the syrup cool. The syrup may be made 1 week in advance and kept, covered, at room temperature.
• Makes about 1 1/3 cups

Steps:

• Bring apricots and orange juice to simmer in small saucepan. Remove from heat, cover, and let soften 20 minutes. Using slotted spoon, transfer apricots to processor and chop coarsely. Reserve juice in saucepan.
• Combine honey, 1/2 cup water, and orange peel in heavy large saucepan. Bring to boil. Reduce heat and simmer until syrup coats spoon, about 10 minutes. Cool slightly. Remove orange peel and reserve. Add lemon juice and reserved orange juice to syrup. Cool.
• Preheat oven to 350°F. Brush 9-inch-diameter cake pan with 2-inch-high sides with 1 tablespoon butter. Using electric mixer, beat egg yolks, sugar, and salt in large bowl until pale and thick. Stir in farina, walnuts, 5 tablespoons melted butter, and apricots.
• Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into batter in 3 additions; transfer to prepared pan.
• Bake until cake is golden and tester inserted into center comes out clean, about 30 minutes. Immediately pour all of syrup over cake in pan. Cover pan loosely with foil; let cake stand until cool. Turn out cake and syrup onto platter. Garnish with reserved orange peel.

Steps:

• Butter the base of a 23cm springform tin and line with a circle of baking parchment. Blitz the biscuits to fine crumbs in a food processor, then tip into a bowl and mix with the butter. Pack the mixture into the base of the tin and chill for 10 mins.
• Whip the double cream to soft peaks. In a separate bowl, whisk together the yogurt, soft cheese, honey and vanilla until smooth. Fold in the cream and spoon over the base. Smooth over the top with a spatula and cover. Chill for at least 4 hrs or overnight.
• Heat oven to 200C/180C fan/gas 6. Toss the apricots with the 50g honey, the orange zest and vanilla on a baking tray. Roast on the middle shelf for 20-25 mins until the apricots are tender but still hold their shape. Toss everything halfway through, adding 1 tbsp water if the honey starts to catch. Leave to cool, discarding the orange and vanilla pod.
• Use a knife to release the sides of the cheesecake and remove from the tin. Spoon over the apricots along with the roasting juices. Drizzle extra honey over the top, allowing it to run down the sides.

Steps:

• Heat oven to 180C/160C fan/gas 4 and oil a 12-hole muffin tin, or line it with muffin cases. In a large mixing bowl, mix the sugar, flour, bicarb, mixed spice and orange zest. Whisk together the eggs, oil and yogurt, then stir into the dry ingredients along with the grated carrots. Pour the mixture into the prepared tin, or divide between the cases, if using, then bake for 20-22 mins until a skewer inserted in to the middle comes out clean. Turn the cakes out onto a wire rack and leave them to cool a little.
• Meanwhile, to make the syrup, heat the honey and orange juice in a pan. Bring to the boil, then simmer for a minute until syrupy. Spoon a few tsp over each cake while still warm, then leave to cool completely. For the icing, mix the mascarpone, yogurt and icing sugar until just combined (if you over-mix, it will become runny). Use a palette or cutlery knife to swirl the icing on top of the cakes, drizzle with a little more honey, if you like, and decorate with edible flowers or orange zest.

Steps:

• Mix all ingredients well.
• Bake 1 hour in 300 F oven in a greased and floured bundt pan.
• Mix glaze ingredients and pour over cake while still hot.