FLORAL FAVOURITES

We're inspired by these floral infused desserts, perfect for ushering in the spring season.

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PHYLLO ORANGE CAKE

Serve this scrumptious, orange-scented cake infused with local rooibos flavour with vanilla ice cream as soon as it comes out the oven.

SERVES 6-8

FOR THE CANDIED ORANGES

2 oranges, sliced (or use blood oranges when in season)

1 cup (250ml) water

1 cup (200g) white granulated sugar

1 vanilla bean, cut open and seeds removed (or use 1 tsp vanilla essence)

1 cup (250ml) milk

3 rooibos teabags

4 eggs

1 egg yolk

1 cup (220g) caster sugar

1 cup (250ml) canola oil

1 Tbsp (15ml) baking powder

2 oranges, zested and juiced

1½ cups (375ml) double-cream plain yoghurt

1 box (500g) phyllo pastry

Vanilla ice cream, for serving

METHOD

1. Combine orange slices, water, sugar and half the vanilla in a small pot over medium heat.

2. Simmer for 8-10 minutes to reduce and reach a syrupy consistency.

3. Remove orange slices and arrange on baking paper.

Set aside.

4. Heat the milk until almost boiling, add the teabags and set aside to infuse for 10 minutes. Remove teabags and discard.

5. Whisk together remaining vanilla, eggs, egg yolk, caster sugar, oil, baking powder, orange zest and juice, yoghurt and infused milk until well combined.

6. Pour half the batter in a 30x20cm tray lined with baking paper.

7. Remove the two coils of pastry from the box and unroll. Halve both rolls widthways.

8. Crinkle a single sheet of phyllo pastry together, wrapping it in on itself to create a ribbon look.

9. Place in the tin. Repeat with remaining sheets, packing them tightly together on top of the yoghurt batter until the tray is filled.

10. Pour over remaining yoghurt mixture, shaking the tin until batter is spread over evenly.

11. Set aside for 20 minutes.

12. Preheat oven to 180°C.