This is a wonderful alternative to fruitcake. Orange-blossom yoghurt adds a refreshingly sour note, but you could serve it with cream instead.
- 2 oranges, washed
- 250 gm caster sugar
- ½ tsp ground cardamom
- 300 gm blanched almonds, finely ground in a food processor
- 1 tsp baking powder
- 5 eggs
- 300 gm thick natural yoghurt
- 40 gm (¼ cup) pure icing sugar
- 3 tsp orange-blossom water, or to taste
- 1Place 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.
- 2Preheat 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.
- 3Meanwhile, 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.
- 4Meanwhile, for orange-blossom yoghurt, combine ingredients in a bowl and refrigerate until required.
- 5Decorate cake with candied fruit. Serve with orange-blossom yoghurt to the side.