CookEat Recipe
Almond and Orange Yogurt Cake with Mint
Natural yoghurt and orange flesh keep this almond cake moist, with finely sliced mint throughout. The mixture is baked as a broad layer and allowed to settle before six generous portions are cut.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use shelled almonds and chop finely. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice. Rinse and finely slice the mint leaves.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 150 g butter (softened) with 90 g brown sugar for 2-3 minutes. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 250 g natural yoghurt.
Step 4
Fold in 50 g almonds, 250 g orange, 15 g mint.
Step 5
Combine 220 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
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