For more ideas like this, try one of our other wonderful orange cake recipes.
Ingredients
Syrup
Method
1.Preheat oven to 180ºC. Line a 23cm springform tin.
2.Cream the butter and brown sugar until fluffy. Add the eggs, one at a time, and beat until pale and light. Add in the yoghurt, orange juice and zest, beating briefly until combined. It will curdle horribly but don’t despair!
3.Gently fold in the dry ingredients and mix until they are just combined. Scrape into your prepared tin and bake for 50-60 minutes or until a skewer inserted comes out clean. Run a knife around the edge of the cake, but leave it in the tin to cool. Transfer to a serving plate.
4.To make the syrup, bring orange juice and sugar to the boil in a small saucepan, cooking until it thickens slightly.
5.Arrange orange slices over cooled cake and when ready to serve, spoon over warm syrup.
Both almond and coconut flour are high in protein and fibre, and using them in this cake means it’s gluten-free!
Note
