Break the eggs into a large bowl, whisk together for a minute, then add the yogurt, sunflower oil, orange blossom water and orange rind until well combined.
Then using a metal spoon, beat in the sugar and fold in the flour and cornflour until all are well combined.
Pour the batter into the prepared tin and bake in the oven for 35 minutes until risen and golden.
Remove from the oven and cool on a wire rack before turning out.
Dust generously with icing sugar and serve in wedges with Irish Yogurt Clonakilty Half fat Crème Fraîche.
