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Citrus, almond & yogurt cake

Citrus, almond & yogurt cake on a cake stand

Citrus, almond & yogurt cake

Name: Citrus, almond & yogurt cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 165g butter plus extra for the tin; 200g golden caster sugar plus 2 tbsp; 150g self-raising flour; 100g ground almonds; 3 eggs; 75g natural yogurt plus 2 tbsp; 1 large lemon; 1 orange; 100g icing sugar; 15g toasted flaked almonds

Good Food team

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Serves 12

Easy

Prep: 15 mins

Cook: 45 mins

plus cooling

A star rating of 4.8 out of 5.26 ratingsRate

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Enjoy this zesty citrus, almond and yogurt cake for afternoon tea. Best served warm with a cup of tea

Freezable (undecorated)

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Ingredients

Nutrition

Units:

MetricUS

165g butter

plus extra for the tin
200g golden caster sugar

plus 2 tbsp
150g self-raising flour
100g ground almonds
3 eggs
75g natural yogurt

plus 2 tbsp
1 large lemon
1 orange
100g icing sugar
15g toasted flaked almonds

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Nutrition: Per serving

kcal345
fat19g
saturates9g
carbs37g
sugars27g
fibre1g
protein6g
salt0.5g

Method

step 1

Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
step 2

Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
step 3

Cut a few slices each from the zested lemon and orange, then squeeze the juice from what’s left of each into a saucepan (you’ll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
step 4

Insert a skewer into the middle of the cake – it should come out dry, with no wet cake mix clinging to it. If it’s not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
step 5

Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

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A star rating of 4.8 out of 5.26 ratings

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