ORANGE YOGHURT CAKE

PREP + COOK TIME 55 MINUTES SERVES 12

This cake has a low glycaemic index (GI), meaning that those with diabetes can enjoy this sweet treat. 2 free-range eggs

¾ cup (165g) firmly packed

brown sugar

2 teaspoons finely grated orange zest

¾ cup (90g) ground almonds

1/3 cup (50g) wholemeal

self-raising flour

1/3 cup (95g) low-fat plain yoghurt

1 teaspoon honey

1 medium orange (240g)

ORANGE CREAM CHEESE ICING 250g light cream cheese, softened 2 tablespoons icing sugar 1 tablespoon orange juice

1 Preheat oven to 160°C/

140°C fan. Grease a 20cm (base measurement) springform pan; line base and side with baking paper.

2 Beat eggs, sugar and zest in a small bowl with an electric mixer until light and fluffy. Stir in ground almonds, flour and yoghurt. Spoon mixture into pan.

3 Bake cake for 45 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool. 4 Meanwhile, make orange cream cheese icing.

5 Spread cake with icing; drizzle with honey. Before serving, shred rind from orange in thin strips with a zester. Decorate cake with rind. ORANGE CREAM CHEESE ICING Beat ingredients in a small bowl with an electric mixer until smooth.