Deliciously light sponges , served on a plate and drizzled with syrup, nuts and yoghurt
Preheat the oven to 180'C.
Zest the orange.
Whisk together the caster sugar and the eggs.
Stir in the sunflower oil, orange zest and ground almonds. Fold in the flour and the baking powder.
Mix in the yogurt and transfer the mixture to a piping bag.
Pipe the mixture into madeleine silicon moulds and bake in the oven for 10-15 minutes or until the cakes are well risen and golden brown.
Cool the cakes on a wire rack.
Bring the caster sugar, cinnamon stick and orange juice to the boil in a small sauce pan.
Reduce until you have a syrup.
Spread the remaining yogurt across the plate and pile up the madeleines.
Drizzle with the syrup and sprinkle over the chopped nuts.
Drizzle the cakes with the syrup and serve with a generous dollop of Greek yogurt, a dusting of icing sugar and some chopped pistachios.
«Try making larger cakes or sprinkle with pomegranate seeds for more freshness. You can also substitute part or all of the sunflower oil with a fruity olive oil: this will impart a savoury richness to the cakes. »