Yoghurt adds moisture and fat making this cake delightfully moist with a lovely citrus tang from the orange juice and rind. Perfect for any occasion.
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Ingredients
Method
1.Preheat oven to 160°C. Grease a closed 20cm round springform pan and line base and side with baking paper.
2.Beat eggs, sugar and rind in a small bowl with an electric mixer until light and fluffy. Stir in ground almonds, flour and yoghurt.
3.Spoon the mixture into pan and bake for about 45 minutes. Stand in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
4.Meanwhile, make orange cream cheese icing by whisking together cream cheese, icing sugar and juice in a small bowl until smooth.
5.Spread cake with icing; top with thinly sliced orange rind, if you like.
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