Pre-heat the oven to 180c.
Zest 1 orange and the lemons. Cut the dried apricots into small pieces.
Add the orange zest to the Greek yogurt and keep refrigerated.
Mix the breadcrumbs with 200g sugar, the almonds and baking powder. Whisk the oil with the eggs, then add to the dry ingredients and mix well. Add the lemon zest and the chopped apricots. Pour the mixture into individual moulds and bake for 20 - 25 minutes, or until the cake is golden brown.
While the cakes are in the oven, make the syrup. Put the orange juice, 100g caster sugar and star anise into a saucepan and bring to the boil. Simmer until you have a syrupy consistency. Strain to remove the star anise. Set aside.
Test whether the cake is cooked through by inserting a skewer or the tip of a knife into the centre. If the cake is ready, the knife will come out clean. Allow to cool for 5 minutes before removing from the moulds.
While the cakes are still warm pierce them several times with a skewer and then spoon the hot syrup over the top, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cakes until all of the syrup has soaked into the cakes.
Segment the oranges: Remove the skin from the oranges with a sharp knife making sure to remove all the white pith. Remove the segments from one orange, by cutting close to both sides of the segment next to the membrane. Add the segments to the remaining sysrup and drizzle around the plate. Finsh with a dollop of the citrus Greek yogurt.
«To make sure the cakes are moist keep spooning any excess syrup back onto the sponges.»
A moist citrus sponge cake served with a star anise syrup, fresh orange segments and Greek yogurt.