FEATURE RECIPE
Orange, cardamom and almond cake with orange-blossom yoghurt

Orange, cardamom and almond cake with orange-blossom yoghurt

This is a wonderful alternative to fruitcake. Orange-blossom yoghurt adds a refreshingly sour note, but you could serve it with cream instead.

Serves 10

Cooking Time Prep time 15 mins, cook 3 hrs 20 mins (plus cooling)



2   oranges, washed
250 gm   caster sugar
½ tsp   ground cardamom
Pinch   of ground cinnamon
300 gm   blanched almonds, finely ground in a food processor
1 tsp   baking powder
5   eggs
For dusting:   pure icing sugar
To decorate:   candied oranges and clementines
Orange-blossom yoghurt
300 gm   thick natural yoghurt
40 gm   (¼ cup) pure icing sugar
3 tsp   orange-blossom water, or to taste


1 Place oranges in a large saucepan, cover completely with cold water and bring to the boil over high heat. Cover with baking paper and a plate to weigh oranges down, then cook until oranges are soft (2-2½ hours). You may need to top up with extra water to keep oranges covered. Drain, cool, then remove and discard calyx and seeds from oranges and coarsely chop.
2 Preheat oven to 180C. Process oranges, sugar and spices in a food processor until finely chopped. Transfer to a bowl, add almonds and baking powder and set aside.
3 Meanwhile, whisk eggs in an electric mixer until pale (3-5 minutes), add orange mixture and whisk to combine (10-20 seconds). Pour into a buttered and baking paper-lined 22cm-diameter spring-form pan and bake until golden an inserted skewer withdraws clean (50 minutes). Cool on a wire rack for 5 minutes, then release sides of pan and cool completely.
4 Meanwhile, for orange-blossom yoghurt, combine ingredients in a bowl and refrigerate until required.
5 Decorate cake with candied fruit. Serve with orange-blossom yoghurt to the side.


RECIPE Lisa Featherby PHOTOGRAPHY Chris Chen STYLING Emma Knowles


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Ma po doufu Ma po doufu Sichuan steak tartare Sichuan steak tartare
Rhubarb and Campari Spritzer Rhubarb and Campari Spritzer Triple-cream cheese with olive oil, chestnut and rosemary biscuits Triple-cream cheese with olive oil, ches...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next