ORANGE SYRUP AND TOPPING ½ cup caster sugar 3 cardamom pods, crushed 3 oranges, thinly sliced

Preheat oven to 175°C. Grease a 22cm round springform pan, then line base and side with baking paper. Place sugar and orange rind in a bowl. Using your fifingertips, rub sugar and orange rind together until beautifully fragrant and combined. Set aside. Place butter in a small saucepan over a medium-low heat until butter melts and begins to bubble. Cook, stirring regularly, until butter begins to change colour and small brown flflecks form in bottom of pan. (You’re aiming for a lovely, deep golden brown; the butter should smell sweet and nutty.) When butter has reached desired colour, pour into a heatproof measuring jug. (Ensure you have 125ml melted butter — any extra can be discarded, but be sure that all the golden-brown flflecks go into the cake.) Set aside for 10 minutes to cool to room temperature. Add eggs, 1 at a time, to sugar mixture and whisk until combined. Add cooled butter and whisk until combined. Sift flflour and baking powder over mixture. Add ground hazelnuts, milk and salt, and mix until well combined. Pour into prepared pan and place on a baking tray. Bake for 30–35 minutes or until cake is golden and just starting to pull away from side of pan. Meanwhile, to make orange syrup, stir sugar, cardamom and 1 cup water in a large frying pan over a low heat until sugar dissolves. Add orange slices and cook for 20 minutes or until rind and pith are tender, and syrup thickens. Transfer orange slices to a bowl to cool slightly. Keep orange syrup warm. Remove cake from oven. Cool in pan for 5 minutes. Transfer cake to a wire rack set over a tray. Using a wooden skewer, make about 15 holes in top of cake. Spoon warm orange syrup over hot cake, reserving a few spoonfuls. Arrange orange slices on cake and spoon over reserved syrup. Serve warm or at room temperature with yoghurt.