Take pleasure in this zesty citrus, almond and yogurt cake for afternoon tea. Greatest served heat with a cup of tea

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:45 minutes
  • plus cooling
• Simple
• Serves 12

• Freezable (undecorated)

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Elements

• 165g butter, plus additional for the tin
• 200g golden caster sugar, plus 2 tbsp
• 150g self-raising flour
• 100g floor almonds
• 3 eggs
• 75g pure yogurt, plus 2 tbsp
• 1 massive lemon
• 1 orange
• 100g icing sugar
• 15g toasted flaked almonds

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Methodology

• STEP 1

  Soften the butter in a small pan. Take away from the warmth and go away to chill barely. In the meantime, butter a 23cm springform cake tin and line with baking parchment. Warmth the oven to 180C/160C fan/fuel 4.

• STEP 2

  Put the 200g caster sugar, flour and floor almonds in a big bowl and blend properly. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry elements. Zest the lemon and orange over the bowl. Stir with a spatula till there aren’t any streaks of flour, then scrape into the tin and bake on the center shelf of the oven for 40 minutes.

• STEP 3

  Minimize a number of slices every from the zested lemon and orange, then squeeze the juice from what’s left of every right into a saucepan (you’ll want about 6 tbsp whole). Add the two tbsp caster sugar and the fruit slices to the pan. Convey to the boil and cook dinner for 5-10 minutes, or till the juice has decreased to a skinny syrup and the fruit slices have softened. Depart to chill. Take away the fruit slices to a sheet of baking parchment and go away to dry.

• STEP 4

  Insert a skewer into the center of the cake – it ought to come out dry, with no moist cake combine clinging to it. If it’s not prepared, bake for 5-10 minutes extra and test once more. Depart to chill within the tin for five minutes, then spoon over the citrus syrup. Depart to chill for 10 minutes extra, then take away from the tin. To freeze, first go away to chill fully, then wrap the cake properly. Will preserve frozen for as much as three months.

• STEP 5

  Combine the two tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the again of a spoon to ease it to the sting (it ought to drip over the facet). Scatter over the flaked almonds and adorn with the fruit slices. Serve heat, or go away to chill fully. Will preserve in an hermetic tin for as much as 5 days.