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Orange, cardamom and almond cake with orange-blossom yoghurt

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Meanwhile, for orange-blossom yoghurt, combine ingredients in a bowl and refrigerate until required.
  • 05
  • Decorate cake with candied fruit. Serve with orange-blossom yoghurt to the side.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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