batter:
75 g butter, soft
50 g sugar (including approx. 25 g vanilla sugar)
2 eggs
150 g flour
1 ts baking powder
1 pinch of salt
150 g plain yoghurt; mixed with:
30 ml orange blossom water
orange sauce:
400 g orange juice, freshly squeezed
100 g orange marmalade
1-2 tb orange blossom water
1 tb cornstarch
For the cakes, whisk butter and (vanilla) sugar until creamy. Add eggs, one after another, beating well. Alternating add flour (with baking powder and salt) and yoghurt mixture. Mix briefly to incorporate, just until the batter is smooth. Spoon evenly into 6 greased dariole cake pans (à 125 ml). Bake in preheated oven at 160 deg C for about 30-35 minutes (skewer test).
For the sauce, mix cornstarch with 1 tb of orange juice, stir well. Combine remaining juice and marmalade in a sauce pan. Let slightly simmer for a about 5-10 minutes. Constantly stirring, add the cornstarch mixture to thicken the sauce. Season with orange blossom water.
Pour hot sauce over the cakes and serve.
(Recipe modified; original source: Milk & Cookies)