This is a wonderful alternative to fruitcake. Orange-blossom yoghurt adds a refreshingly sour note, but you could serve it with cream instead. The recipe is adapted from an orange and almond cake by Claudia Roden.
Ingredients
Method
Main
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.
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.
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.
Meanwhile, for orange-blossom yoghurt, combine ingredients in a bowl and refrigerate until required.
Decorate cake with candied fruit. Serve with orange-blossom yoghurt to the side.
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