Recipe – Orange Almond Yoghurt Cake

Orange, Almond & Yoghurt Cake with Orange & Date Salad & Creme Fraiche - Recipe - Food-Wine-Travel with Roberta Muir
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.

Serves 12

Ingredients
  • 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 
Method
  1. Preheat oven to 170°C.
  2. 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.
  3. Meanwhile, juice one orange and set aside ⅓ cup of juice.
  4. 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.
  5. Pour into a greased and lined 22cm x 30cm cake pan and bake for 35-40 minutes, until a wooden skewer comes out clean.
  6. Meanwhile, make Orange & Date Salad: cut orange segments into small pieces, combine with remaining Ingredients and set aside.
  7. 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.

See Step 1 of Manchego, Fennel & Orange Salad for details on how to segment citrus.
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Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
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We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
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The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
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Kate (Killara, NSW)
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Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
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Richard (Earlwood, NSW)
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Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
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