This orange almond yoghurt cake is great on its own with a cup of coffee or tea. The easy orange & date salad turns it into a simple, delicious dessert that can be prepared ahead of time. The almond meal makes it quite moist, so although it makes quite a lot, leftovers keep well in an airtight container for up to a week … though it’s so moreish that it’s unlikely they’ll be around for that long. The almond and orange flavours instantly transport me to the south of Spain – and a glass of rich, nutty Apostoles VORS Palo Cortado Sherry from Gonzalez Byass is a pretty ideal accompaniment.
- 1½ cups light muscovado sugar
- 250g salted butter, cubed
- 2 oranges
- 6 eggs
- 1 cup almond meal
- 180g thick natural yoghurt
- 1 cup plain flour
- ½ cup self-raising flour
- Icing sugar, for dusting
- Crème frâiche, for serving
Orange & Date Salad
- 4 oranges, segmented (see below)
- 8 pitted dates, finely diced
- ⅓ cup slivered almonds
- 6 mint leaves, finely sliced
- Preheat oven to 170°C.
- Place sugar and butter in the bowl of an electric mixer and finely grate the zest of the oranges on top. Beat together until sugar has dissolved.
- Meanwhile, juice one orange and set aside ⅓ cup of juice.
- Beat eggs into the butter and sugar mixture one at a time. Stir in almond meal, yoghurt and orange juice. Sift combined plain and self-raising flour into the mixture and gently fold it in.
- Pour into a greased and lined 22cm x 30cm cake pan and bake for 35-40 minutes, until a wooden skewer comes out clean.
- Meanwhile, make Orange & Date Salad: cut orange segments into small pieces, combine with remaining Ingredients and set aside.
- Remove cake from oven and set aside to cool, lift out of the cake pan, slice into squares, dust with icing sugar and serve with Orange & Date Salad and crème frâiche.