less than 30 mins
1 to 2 hours
By Matt Tebbutt
From Saturday Kitchen
For the orange cake
- 3 oranges
- 6 free-range eggs
- 300g/10½oz self-raising flour
- 2 tsp baking powder
- 100g/3½oz desiccated coconut
- 250g/9oz caster sugar
- 200g/7oz ground almonds
- 15 cardamom pods, seeds picked
For the orange frozen yoghurt
- 500ml/18fl oz full-fat plain yoghurt
- 100ml/3½fl oz crème fraîche
- 100ml/3½fl oz runny honey
- 2 oranges, zest and juice
- 1 orange, zested and cut into segments
- 100g/3½oz blanched almonds, toasted
- 2 tbsp fresh mint sprigs
To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin.
Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix.
Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool.
To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available.
Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt.