ORANGE & ALMOND DRIZZLE CAKE

MAKES

1 x 20cm cake No time-consuming boiling of oranges or tedious candied peel here. This cake is moist, light, gluten-free and drenched with citrus flavour.

CAKE

185g butter

1½ cups sugar

2 oranges, zest only

4 eggs

½ cup natural yoghurt

¼ cup orange juice

1 cup coconut flour

1 cup ground almonds

½ tsp baking soda

SYRUP

1 cup orange juice

½ cup sugar

1 orange, thinly sliced

1 Preheat oven to 180°C. Grease a 20cm cake tin.

2 Cream together the butter, sugar and orange zest until pale and fluffy.

3 Beat in the eggs, one at a time, until the mixture has almost doubled in size. Add the yoghurt and orange juice, then mix until just combined.

4 In a medium bowl, mix together the flour, ground almonds and baking soda. Fold through the wet mix and pour into the prepared cake tin.

5 Bake for 55- 60 minutes until browned and a skewer inserted into the middle of the cake comes out clean. Allow to cool on a wire rack.

6 To make the syrup, combine the orange juice and sugar in a small saucepan, bringing to the boil over a medium heat. Cook for 3- 4 minutes until the mixture has slightly thickened.

7 Add the orange slices and cook for another

2-3 minutes. To serve, arrange the orange slices on the top of the cake, drizzle over the syrup and allow to cool slightly before slicing.