Orange, almond and raspberry cake
12 serves
15 m
50 m
Ingredients
- ½ cup wholemeal self-raising flour
- 1 teaspoon baking powder
- 1 cup (100 g) almond meal
- ½ cup caster sugar
- 2 teaspoons finely grated orange rind
- 3 eggs, separated
- ¾ cup reduced fat plain Greek yoghurt
- ⅓ cup olive oil
- 2 tablespoons freshly squeezed orange juice
- 1 cup frozen raspberries
- 2 tablespoons flaked almonds
- ½ teaspoon icing sugar
- Fresh raspberries and extra reduced fat plain Greek yoghurt, to serve (optional)
Method
Step 1
Lightly spray a 20 cm round springform pan with oil. Line base and side with baking paper.
Step 2
Sift flour and baking powder into a large bowl. Return any husks to the bowl. Stir in almond meal, caster sugar and rind.
Step 3
Reserve egg whites in medium bowl and set aside.
Step 4
Whisk egg yolks, yoghurt, oil and juice in a separate medium bowl. Add egg yolk mixture to flour mixture and gently whisk to combine.
Step 5
Beat egg whites with an electric mixer until soft peaks form. Fold into flour mixture in 3 batches until just combined, then gently fold in frozen raspberries. Pour mixture into prepared pan and sprinkle flaked almonds on top. Place pan on a baking tray.
Step 6
Bake in 160 °C preheated oven for 45-50 minutes or until cooked in centre when tested with a skewer. Cool cake in pan for 1 hour before transferring to a serving plate. Sift icing sugar over top. Cut into 12 wedges. Serve with fresh raspberries and 1 teaspoon yoghurt per serve, if desired.
Tips
- Store cake in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- For a change, replace raspberries with fresh or frozen blueberries.
