Ingredients:

  • 2 cups (250g) All-purpose flour
  • 3/4 cup (150g) Granulated sugar
  • 1 tbsp (8g) Baking powder
  • 1 tsp (2g) Ground cinnamon
  • 1/2 tsp (3g) Salt
  • 3 large Eggs
  • 1 cup (240ml) Low-fat milk
  • 1/3 cup (75g) Unsalted butter, melted and cooled
  • 2 cups (480ml) Horchata
  • 1 tbsp (15ml) Maple syrup
  • 1 tsp (5ml) Vanilla extract
  • 1/2 tsp (1g) Ground cinnamon
  • 1 cup (245g) Plain Greek yogurt (low fat)
  • 1/2 cup (120ml) Heavy whipping cream, chilled
  • 3 tbsp (42g) Honey
  • 1 tsp (2g) Ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan with oil.
  2. Beat eggs and granulated sugar on high speed until the mixture is pale and fluffy (ribbon stage).
  3. Fold in flour, baking powder, cinnamon, and salt, alternating with the low-fat milk and melted butter.
  4. Pour batter into the pan and bake for 25 minutes or until the top springs back when touched.
  5. Whisk together horchata, maple syrup, vanilla, and cinnamon in a jug.
  6. Poke holes across the surface of the warm cake using a fork or skewer and slowly pour the horchata mixture over the top until fully absorbed.
  7. Cover the cake tightly with foil or plastic wrap and refrigerate for at least 4 hours.
  8. Prepare the topping by mixing Greek yogurt, heavy whipping cream, honey, and cinnamon, then spread over the chilled cake.