A real winner for food lovers, the cake combines orange and almonds for a lovely rich flavour. Even better, this could work just as well post-Halloween for a dessert served after a warming Sunday roast. Tuck in!
- For the cake
- 150g sugar
- 200g self-raising flour
- 100g almonds
- 1 teaspoon baking powder
- 250g Yeo Valley Blood & Caramel yogurt (and extra to serve)
- 2 eggs
- 150g unsalted butter
- Zest of ¼ orange, finely grated
- For the syrup
- 50ml water
- 175g caster sugar
- Zest of ¼ orange & juice of whole orange
- Zest of ½ lemon
- 5 cardamom pods, bruised
Method1 Heat the oven to 180C/160C/gas 4. Grease a 20cm springform tin and line the bottom with baking paper. Put all of the cake ingredients into a large mixing bowl and beat with an electric whisk until smooth.
2 Spoon the mixture into the cake tin and bake for 45 minutes until the centre springs back when gently pressed.
3 Meanwhile put all the syrup ingredients into a small pan. Heat until the sugar dissolves, then bring to the boil and simmer for about 10-15 minutes until it becomes syrupy. Set aside to cool and remove the cardamom.
4 Leave the cake in the tin to cool for 10 minutes – don’t worry if it sinks a little. Then put on a serving plate, pierce the top with a skewer and drizzle over the syrup.
5 Serve the slices with an extra dollop of the orange and caramel yoghurt.
For more recipes using Yeo Valley, head here.
Try out these other spooky recipes:
Halloween Beetroot Soup
Green Slime Pasta
Popcorn Toffee Apples