Blood Orange & Almond Cake
Oof this was tasty, and a doddle to whip up. Glazed with a pastel pink blood orange icing and candied slices, it’s fit for a Sunday afternoon.
175g butter, softened
225g caster sugar
5 tbsp yoghurt
Pinch of salt
150g self-raising flour
75g ground almonds
75g icing sugar
3 blood oranges, 2 zested and juiced, 1 sliced
Preheat oven to 180 degrees.
Grease a 20cm round cake tin.
Cream together the butter and 175g of the sugar with a wooden spoon.
Beat the eggs, and gradually add them and combine.
Sift in the flour and stir in the ground almonds and salt.
Add the zest, yoghurt and half the juice.
Spoon into the tin and bake for around 45 minutes or until a skewer in the middle comes out clean.
Dissolve 75g sugar in boiling water. Drop the orange slices in, bring to a simmer and simmer until they crystallise.
Mix the rest of the juice with the icing sugar.
When the cake is cooled, drizzle the icing on top and decorate with the orange slices.