Orange, cardamom and almond cake with orange-blossom yoghurt

The orange and almond cake is one of my all-time favourites and when I came across this old GT recipe, I just knew I had to give it a try. It was quite a while ago that I discovered it, and stuffed the recipe away in my folder that I fondly refer to as 'those recipes I'd like to get around to making... some day'. With a fresh year ahead of me, it seemed only timely that I conquer procrastination in the kitchen and get on with some of these recipes :)

Orange, cardamom and almond cake with orange-blossom yoghurt
Recipe from Gourmet Traveller (December 2009/January 2010 issue)

Ingredients
2 oranges, washed
250g caster sugar
1/2 tsp ground cardamom
pinch of ground cinnamon
300g blanched almonds, finely ground in a food processor (I used store bought almond meal instead)
1 tsp baking powder
5 eggs
Puring icing sugar, for dusting

Orange-blossom yoghurt
150g thick natural yoghurt
20g pure icing sugar
1-2 tsp orange blossom water, to taste

Method

1. Place oranges in a large saucepan, cover completely with cold water and bring to the boil over high heat. Cover with baking paper and a plate to weigh the oranges down, then cook until oranges are soft (2 to 2.5 hours). You may need to top up with extra water to keep oranges covered. Drain, cool, then remove and discard calyx and seeds from oranges and coarsely chop.

2. Preheat oven to 180 degrees celsius. Process oranges, sugar and spices in a food processor until finely chopped. Transfer to a bowl, add almonds and baking powder and set aside.

3. Meanwhile, whisk eggs in an electric mixer until pale (3-5 minutes), add orange mixture and whisk to combine (10-20 seconds). Pour into a buttered and baking paper-lined 22cm springform pan and bake for around 50 minutes until golden and an inserted skewer withdraws clean Cool on a wire rack for 5 minutes, then release sides of pan and cool completely.

4. Meanwhile, for the orange-blossom yoghurt, combine ingredients in a bowl and refrigerate until required.

5. Dust the cake with icing sugar and serve with the yoghurt.

This cake is incredibly moist... the texture is sublime! The flavour of the spices is so delicate and doesn't distracting from the orange flavour - they just add a nice little twist on a classic. For me, I could quite happily eat this cake on its own without the yoghurt as I was not a big fan of it as a side. Next time I make this, I think I'll sprinkle some chopped pistachios over the cake and serve it with creme fraiche in place of the orange-blossom. But before then, I have a heck of a lot of other recipes to share with you, so I had better get cracking!

Ladybird x