Step 1

Preheat oven to 180C/160C fan forced. Grease and line base and sides of a 20cm round cake pan.

Step 2

Whisk sugar and eggs in a large bowl until combined. Add yoghurt and oil and whisk to combine. Add almond meal, flour, rind, vanilla and baking powder and stir until just combined.

Step 3

Pour into prepared pan and bake for 50-55 minutes or until a skewer inserted into the centre comes out with a few crumbs clinging.

Step 4

Meanwhile, to make syrup, stir sugar and 1 cup water in a small saucepan over low heat until sugar dissolves. Increase what to high and cook, without stirring, for 4-5 minutes or until syrup thickens slightly. Remove from heat and stir in juice. Cool completely.

Step 5

Poke holes into top of hot cake and pour over cooled syrup. Cool cake completely in pan.

Step 6

Place chocolate and milk in a microwave-safe bowl. Microwave on medium for 1 minute, stirring halfway, or until mixture is smooth.

Step 7

Place cake on a serving plate and drizzle with chocolate sauce. Sprinkle with extra rind and serve.