I mentioned these little things in my last post, and although they’re simple, they are also very scrummy. In actual fact I should call them citrus squares, as they have orange in them too, but let’s not quibble.

Over the months of blogging I’ve found that several times I’ve written about a list of dishes I’ve made, and duly noted beside each one the words recipe coming soon … but this hasn’t always happened. The thing about food is that you just keep making more of it! I’d need to post 5 recipes a day to be able to blog about everything I cook. Some days I find myself making a conscious effort not to cook things that are too interesting or special, just so I don’t feel compelled to write about them … gawp!

But I AM going to write about these, and scrap the coming soon note from the brownie post. They are just too yum to let slip by the wayside.

Ingredients

250g butter or margarine

250g caster sugar

4 eggs

150ml plain or Greek yoghurt

Zest and juice of 1 lemon and 1 orange

250g self raising flour

Syrup topping

2 lemons and 1 orange, juice only

150g granulated sugar

120ml water

First make the sponge.

Cream the butter and sugar together until creamy. Beat in the eggs, followed by the yoghurt, lemon and orange zests and juices.

Sift in the flour and mix thoroughly. Pour into a shallow baking tin or dish, lined with greased baking paper. My dish measured 27cm2/10.5 inches2, but you can make them in two dishes, or one smaller but deeper dish (this will require cooking for a little longer though).

Cook on 180 C degrees fan, for about 30 minutes (or more for a deeper cake).

Meanwhile, make your syrup. Heat the juices, sugar and water in a pan on a medium heat until the sugar dissolves. Bring to the boil and simmer for a couple of minutes, being careful not to let it boil over.

When your cake comes out of the oven, immediately prick all over with a skewer or cocktail stick and pour over the syrup. Make sure to get in all the corners and don’t worry about making it soggy as it will all soak in.