Nicki is the next door neighbour - a few miles away, that is - and this recipe, using Bridget's organic ground grians, is one of the Parker's family's favourites, especially on the weekend when it can easily double as a dessert. The cake works equally well using wheat flour in place of the cornflour and rice flour.

Ingredients

• 1 cup unsweetened plain yoghurt
• ¾ cup cornmeal
• grated rind of 3-4 oranges
• pulp of 2 oranges, pureed or finely chopped
• 250 grams butter, softened
• 1 cup sugar
• 3 eggs, beaten
• 2/3 cup cornflour
• ½ cup rice flour
• 2 teaspoons baking powder
• Syrup
• 1 cup sugar
• ½ cup fresh orange juice

Method

1. In a large bowl, stir together the yoghurt, cornmeal, orange rind and orange pulp. Refrigerate for 2 hours.
2. Preheat the oven to 180ºC. Grease and line a 20-cm round cake tin or a medium-sized loaf tin (9cm x 22cm). Prepare the syrup.
3. In a separate bowl, beat the butter and sugar together until light and creamy. Add the eggs, beaten in a little at a time. Sift the flours and baking powder together and stir into the creamed mixture with the refrigerated ingredients. Transfer to the prepared tin.
4. Bake in the preheated oven for 50-60 minutes or until a cake skewer inserted in the middle comes out clean. Remove from the oven and carefully pour the prepared styrup over the hot cake. Leave to cool in the tin before turning out onto a plate to serve.
5. Accompany with yoghurt, if wished. Keep in an airtight container in a cool place or, alternatively, refrigerate, but for best flavour serve at room temperature.
6. Syrup
7. Stir the sugar and orange juice together in a small saucepan over a low heat until the sugar dissolves. Set aside to cool.