GENUINELY SOUTHERN FORESTS BLOOD ORANGE & ALMOND CAKE

Blood oranges bring colour, fragrance and a beautiful balance of sweetness and fresh citrus flavour to this simple almond cake. Thin slices of blood orange are baked directly on top, where they soften and caramelise as the cake cooks, creating a vibrant finish and letting the fruit take centre stage.

Made with almond meal, natural yoghurt and fresh blood orange zest and juice, this is a moist, flavourful cake that is just as good served with a cup of coffee as it is for dessert with a spoonful of natural yoghurt or cream.

For an extra hit of citrus, finish with a drizzle of homemade blood orange syrup.

Serves 10

INGREDIENTS

Blood Orange & Almond Cake

• 180 g almond meal

• 120 g plain flour

• 1½ teaspoons baking powder

• 180 g unsalted butter, softened

• 160 g caster sugar

• Finely grated zest of 2 blood oranges

• 3 eggs

• 100 g natural yoghurt

• 1 teaspoon vanilla extract

• 2 tablespoons freshly squeezed blood orange juice

• 2 blood oranges, thinly sliced

• 2 tablespoons caster sugar, extra

Blood Orange Syrup

• 100 ml freshly squeezed blood orange juice

• 50 g caster sugar

• 1 tablespoon water

METHOD

1. Preheat oven to 180°C conventional or 160°C fan-forced. Grease and line a 22 cm round cake tin.

2. Thinly slice the blood oranges, remove any seeds and pat dry with paper towel.

3. Combine almond meal, flour and baking powder in a bowl. In a separate bowl, beat butter, sugar and blood orange zest until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and blood orange juice.

4. Gently fold the dry ingredients into the butter mixture, adding the yoghurt as you go, until just combined.

5. Spoon the batter into the prepared tin and smooth the top. Arrange the blood orange slices over the surface and sprinkle with the extra caster sugar. Bake for 45–50 minutes, or until golden and a skewer inserted into the centre comes out clean. Cover loosely with foil if the oranges brown too quickly.

6. While the cake bakes, combine the blood orange juice, sugar and water in a small saucepan. Bring to a gentle boil, then simmer for 4–5 minutes until slightly reduced and syrupy. Set aside.

7. Cool the cake in the tin for 10 minutes, then transfer to a serving plate. Brush or spoon over some of the syrup, if using. Cool to room temperature and serve with natural yoghurt, crème fraîche or lightly whipped cream.