Yoghurt and Passionfruit Syrup Cake

The thing I really liked about this cake was that it's made from things I generally already have in the kitchen. I love yoghurt in baking and how light it makes the final product, so was eager to try this cake out.

Loved it. And I really like that it can act as a base for a lot of different flavours. Like the passionfruit syrup.

In all honesty, I'm not a big fan of passionfruit (don't shoot me!). It makes my eyes cringe and my face squint up like I'm sucking on a lemon. I did make the syrup and was pleased with how the sweetness removed the cringe-factor from the fruit, but it made me think of other possibilities for this cake. A strawberry or raspberry syrup, even a mango one would work well.

Or if you're going to be completely indulgent, a chocolate syrup. With a little hazelnut liquor. Mmmm....

Sorry, no photo. I was too slack that week.

Nectarine Tart with Orange Syrup

I had to go out and buy a tart tin for a few recipes in this book, as I didn't have one, so when going to a friends for an early Easter dinner, I thought I might test it out with this dish.

Really simple, it mimics the blistered plums in the previous dessert dish with a frangipane-like tart filling. I found it odd that it specifies the filling be made in a food processor, rather than a mixmaster, but it worked, so who am I to question it?

I was worried for a little bit about my orange syrup. It didn't thicken as quickly as the sugar syrup I'd previously made and I thought it might not work for me, but it eventually did. I didn't add the dash of orange liquor to the syrup, but I don't think that detracted from the dish much.

I went really well with my morning coffee for the next few days. Nice and light. The orange syrup gave it that 'fresh' taste, and wasn't too heavy.

A lovely tart.