This recipe is from Donna Hay's book "The New Easy".


Serves 10–12

You will need:
For the cake:
1 3⁄4 sticks unsalted butter, softened
1 1⁄4 cups superfine sugar
2 tablespoons finely grated orange rind
3  cups almond meal (ground almonds)
5 eggs
1 cup all purpose flour
natural yogurt, to serve

For the orange syrup:
11⁄2 cups orange juice
2⁄3 cup superfine sugar
1 vanilla bean, split and seeds scraped
  1. Preheat oven to 325°F.
  2. Place the butter and sugar in a food processor and process until well combined.
  3. Add the orange rinds, almonds, eggs, and flour and process until combined.
  4. Pour the mixture into a lightly greased 9” round springform cake tin lined with non-stick baking paper.
  5. Bake for 1 hour or until cooked when tested with a skewer.
  6. While the cake is baking, make the orange syrup. Place the orange juice, sugar, vanilla bean, and seeds in a small saucepan over low heat and stir to dissolve the sugar.
  7. Bring to a simmer and cook for 10 minutes or until the mixture has thickened and is syrupy.
  8. Discard the vanilla bean and pour half the hot syrup over the hot cake.
  9. Stand in the tin for 10 minutes.
  10. Remove the cake from the tin and serve with the yogurt and remaining syrup.

TIP:

Photography by Styling by Paul Lowe | Photography by Alexandra Grablewski

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