Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
8 Ingredients
- 1 cup self-raising flour
- 185grams dairy free spread
- 2 oranges
- 1 cup almond meal
- 3 eggs
- 1 1/4 cup caster sugar (save 1/2 cup caster sugar for later)
- 1/3 cup pistachios, chopped
- 1 cup lactose-free plain yoghurt
Nutrition per serving
1710kJ / 409Cal
1710 Kilojoules or 409 Calories
20% of daily energy intake*
Protein
8.1grams
Fat
22.8grams
Carbs
42.5grams
Sugars
32.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C. Grease a 22cm springform tin and line base with baking paper.
Step 2 of 6
Finely grate rind of 1 orange into a large mixing bowl. Peel rind from other orange, removing as much of the white pith as possible. Cut rind into shreds. Juice both oranges and reserve juice and shreds.
Step 3 of 6
Add spread and sugar to bowl with grated rind. Beat with a spatula until creamy. Add eggs, one at a time, and beat until well combined. Stir in flour and almond meal. Add yoghurt and stir until smooth.
Step 4 of 6
Transfer to tin and smooth surface. Bake for 45 minutes until golden and cooked when tested with a skewer.
Step 5 of 6
Meanwhile, combine reserved juice and extra sugar in a saucepan. Bring to the boil over medium-high heat. Boil for 5 minutes until syrupy. Add shredded rind and boil for 2 minutes.
Step 6 of 6
Pour syrup over cake, allowing it to soak in. Decorate with shreds and pistachios.
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