Calendula and Orange Cake

Ingredients:

For the Cake:
5 eggs, separated
freshly-grated zest of 2 lemons
freshly-grated zest of 1 orange
120ml plain yoghurt
2 tsp baking soda
100g butter, softened
300g granulated sugar
240ml sour cream
420g plain flour
45g calendula petals, chopped

For the Syrup Topping:
120ml orange juice
60ml Grand Marnier liqueur
60ml lemon juice
50g granulated sugar

Method:

Beat the egg whites in a clean and dry bowl until they form stiff peaks then set aside. Add the butter and sugar to a bowl and cream until pale and fluffy. Add the egg yolks, one at a time, beating thoroughly to combine after each addition. Beat in the lemon zest, orange zest, sour cream and yoghurt, combining until smooth then carefully fold in the beaten egg whites.

Sift the dry ingredients together then slowly fold the dry ingredients into the wet mixture. Turn into a buttered and floured springform cake tin then transfer to an oven pre-heated to 170°C and bake for 60 minutes, before removing from the oven. Allow to cool in the tin for 5 minutes then turn out onto a wire rack and allow to cool completely.

In the meantime, combine all the ingredients for the syrup topping in a pan. Bring to a boil over medium heat then reduce to a simmer and cook for 3 minutes. Poke holes in the top of the cake with a skewer then pour the hot syrup over the cooled cake. Garnish with calendula petals then allow the syrup to cool before slicing the cake into wedges and serving.