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This cake is a fruity beauty. Instead of butter, I’ve used rapeseed oil to moisten it, which makes it an absolute delight. It’s fragrant, light and perfect for when you want something different for dessert.
150 grams self-raising flour
150 grams almond meal
2 teaspoons baking powder
2 large oranges
1 large lemon
4 free-range eggs
250 grams golden caster sugar
(or normal caster sugar)
100ml rapeseed oil (or lite olive oil)
200 grams mascarpone
150 grams Greek yoghurt
40 grams icing sugar
2 tablespoons orange juice
zest of 1 orange
¼ cup walnuts, crushed
23cm spring-form cake tin, greased and lined with baking paper
Preheat the oven to 170°C bake.
Place the flour, almond meal and baking powder in a bowl, whisk to combine and set aside.
Zest the oranges and lemon and place in a bowl with the eggs and caster sugar. Cut the pith from the oranges and lemons, roughly chop the remaining fruity flesh and place in another bowl with the rapeseed oil. Use a hand blender to purée until smooth. Set aside.
Beat the eggs, sugar and zest until pale, thick and creamy. Use a spatula to fold in half the puréed fruit, and half the flour mixture. Add the remaining purée and flour mixture and mix until fully incorporated.
Pour into the prepared cake tin and bake for 55 minutes to 1 hour, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool for 1hr in the tin, then remove the sides and allow to cool completely.
Frosting: Whisk all the ingredients together until fully combined, then spread over the cooled cake. Finish with a sprinkling of crushed walnuts and orange zest.