Almond and orange cake

The greek yoghurt in this recipe makes this cake deliciously moist.


Almond and orange cake

  • 1 Hour
  • Serves 12
  • EASY

PER SERVING 550 kcals, protein 9.6g, carbs 64.4g, fat 30g, sat fat 12.8g, fibre 1.8g, salt 0.68g



  • butter 250g
  • golden caster sugar 200g
  • oranges 2, finely grated zest and juice
  • eggs 4
  • plain flour 50g
  • baking powder 2 tsp
  • semolina 250g
  • ground almonds 200g
  • Greek yoghurt 120g
  • crème fraîche to serve (optional)
  • oranges 2, zest and juice
  • cinnamon sticks 2
  • caster or granulated sugar 275g
  • 1.To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved.
  • 2.Turn down the heat and simmer until reduced and syrupy, about 10 minutes. Heat the oven to 160C/fan 140/gas 3.
  • 3.Butter and base line a 20cm springform cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
  • 4.Sift in the flour and baking powder and fold through along with the semolina and almonds. Add the orange juice and yoghurt and stir gently.
  • 5.Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
  • 6.Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.Drizzle the cake with the remaining syrup and serve with a spoonful of crème fraîche if you like.