Orange Syrup Cake
Ingredients
- 1 cup self-raising flour
- 185g 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
Method
- Preheat oven to 180°C. Grease a 22cm springform tin and line base with baking paper.
- 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.
- 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.
- Transfer to tin and smooth surface. Bake for 45 minutes until golden and cooked when tested with a skewer.
- 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.
- Pour syrup over cake, allowing it to soak in. Decorate with shreds and pistachios.
