A sensational Orange and Almond Cake that makes a very modern Christmas Cake. Perfect for those who do not like the heavy fruit cakes. Allow it to stand (well wrapped) for 2-3 days to allow the flavours to develop.

Ingredients

• 5 eggs, separated
• 1½ cups caster sugar
• grated rind lone lemon
• grated rind 2 oranges
• 1 tsp vanilla essence
• 125 grams softened butter
• ½ cup orange juice
• ¾ cup non-fat unsweetened plain yoghurt
• 3 cups flour
• 2½ tsp baking powder
• 1½ cups flaked almonds (2 x 150 gram packets)

Method

1. Beat the egg yolks, caster sugar, lemon and orange rind and vanilla essence together until light and creamy.
2. Add the butter and beat well. Slowly beat in the yogurt, and orange juice.
3. In a clean bowl, beat the egg whites until they form soft peaks and add to the bowl with the butter mixture.
4. Sift the flour and baking powder on top of all the ingredients and fold together gently.
5. Transfer the mixture to a well-greased and lined 23cm round cake tin. Scatter all the flaked almonds on top.
6. Bake at 180 degrees Celsius for 50 minutes or until a cake skewer inserted, comes out clean. Stand in the tin for 20 minutes before transferring to a cake rack to cool.

Cooks Tips

Serve dusted with icing sugar. This cake will keep well wrapped for at least 10 days.