Directions

• Pre heat the oven to 180°C
• Grease and line a 23cm spring form tin.
• Break the eggs into a large bowl, whisk together for a minute, then add the yogurt, sunflower oil, orange blossom water and orange rind until well combined.
• Then using a metal spoon, beat in the sugar and fold in the flour and cornflour until all are well combined. 
• Pour the batter into the prepared tin and bake in the oven for 35 minutes until risen and golden.
• Remove from the oven and cool on a wire rack before turning out.
• Dust generously with icing sugar and serve in wedges with Irish Yogurt Clonakilty Half fat Crème Fraîche.