This gorgeous-looking orange version is zingy, zesty and light.
The addition of yoghurt helps keep it moist and when you turn it out of the tin and see your artfully-arranged orange slices, you’ll love the results.
It keeps, covered, in the fridge for a couple of days – although it’s unlikely to last that long!
Recipe courtesy of Rangemaster.
You’ll need:
450g caster sugar
12 seedless clementines, satsumas or tangerines
200g butter, plus a little extra for greasing
grated zest of 1 lemon
3 medium-sized eggs, separated
300g ground almonds
100g semolina or polenta
150ml pot of natural yoghurt
Method:
Heat oven to 180C/160C fan/gas mark 4/350F. Grease and line the base of a 25cm/10” loose-bottomed cake tin.
Melt 250g of sugar in a small pan with 330ml of boiling water. Bring to the boil and reduce heat to simmer.
Thinly slice 5 of the oranges (unpeeled) horizontally. Add to the sugar mixture. Cover and simmer until the skin is tender – about 20 minutes.
Remove the fruit slices from the pan when tender and arrange over the base of the cake tin.
Grate the zest from the remaining oranges and put to side.
Squeeze juice from 4 oranges and stir into the syrup. Boil, then simmer for 10 minutes, until thickened. Cool.
Mix the remaining sugar with the butter, lemon and orange zest. Beat in the egg yolks, one at a time.
Peel the remaining oranges. Whiz in a food processor until pulpy.
Add the fruit pulp to the cake mixture, along with the almonds, semolina and yoghurt. Whisk egg whites until just stiff and fold into mixture.
Spoon mixture into cake tin and bake for one hour, or until skewer comes out clean.
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