Upside-down orange and almond cake with rosewater yoghurt
- 3 navel oranges
- 2 tablespoons honey
- 150g dairy-free table spread
- ½ cup firmly packed brown sugarlight brown cane sugarX
- 3 eggs
- 150g almond meal
- 1½ cups gluten-free self-raising flour
- 1 cup unsweetened almond milk
- edible flowers, to serve (optional)
- Rosewater yoghurt
- 1 cup reduced-fat plain yoghurt (or dairy-free yoghurt of your choice)
- 1 teaspoon rosewater essence
- 2 teaspoons honey
1 Preheat the oven to 160ºC. Grease and line the base and the sides of a deep 20cm round cake tin with baking paper.
2 Peel and thinly slice two of the oranges. Finely grate orange zest and juice the remaining orange (you will need 1 teaspoon of zest and ¼ cup of freshly squeezed juice). Set aside zest and juice.
3 Heat 2 tablespoons of the honey in a large non-stick frying pan over medium heat. Add the orange slices and cook for 1–2 minutes each side. Remove from the pan and arrange over the base of prepared cake tin.
4 Beat table spread and sugar in a large bowl with an electric mixer until just changed colour (do not over beat). Add eggs, one at a time, beating between each addition, until combined. Add the reserved orange zest and juice, the almond meal, the
flour and almond milk; stir until well combined.
5 Pour batter over orange slices in cake tin. Level surface. Bake for 45 minutes, or until a skewer inserted at the centre comes out clean. Remove from oven. Stand in pan for 5 minutes, then turn out onto a wire rack to cool.
6 Make the rosewater yoghurt: Whisk together all the yoghurt ingredients in a bowl. Garnish cake with flowers, if using. Cut the cake into slices and serve with yoghurt.
You can make this cake up to a day ahead. Store in an airtight container at room temperature. Store the syrup in an airtight container inside the fridge. Without the yoghurt to serve, this cake is dairy free.
Nutrition Info (per serve)
Total fat 14.9g
–Saturated fat 1.7g
Dietary fibre 2.2g
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