Orange, cardamom and almond cake with orange-blossom yoghurt

AT A GLANCE

  • Serves 10 people

  • 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.

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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