Call me crazy but this cake actually feels like its good for me (emotionally of course) but physically too. It’s packed full with Vitamin C rich ClemenGolds, pumping with probiotic yoghurt and nutty nutrient-loaded ground almonds.
Don’t take any of what I am saying to heart – I’m no nutritionist, but I know what feels right and golly this cake is heaven. See for yourself, I can promise you one thing – it will make you smile – and isn’t smiling the best medicine ;)
I’ve adapted this superb recipe from Donna Hay (what a genius!). I like slightly less sugar in my cakes and I upped the ground almonds because that nuttiness just takes the cake to another level.
Adapted from Donna Hay
175g unsalted butter
250g castor sugar
1 vanilla bean, scraped
115g ground almond
200g cake flour
2 teaspoons baking powder
grated fresh coconut, for serving
3 cups double cream yoghurt or Greek-style yoghurt
1 cup icing sugar
1 cup mascarpone
1 lemon, zest
Place the yoghurt in a sieve lined with muslin cloth, gather up the edges and tie with string to enclose. Place the sieve over a large bowl to collect any moisture and refrigerate for 24hrs or until the mixture is firm.
Preheat the oven to 160’c. Place the unpeeled ClemenGolds into a small saucepan and cover with water. Place over a high heat and bring to a boil. Reduce the heat to a simmer and weigh down with a small plate to submerge the fruit. Cook for 20 minutes or until tender. Remove from the water and cool slightly. Place in a food processor and process to a puree. Set aside.
Place the butter and sugar in a bowl of a standing electric mixer and beat for 8-10 minutes or until pale. Add the eggs one at a time beating well after each addition. Add the vanilla, ground almonds, flour, baking powder and processed ClemenGolds and mix until just combined. Spoon into the base of a lightly greased cake tin lined with non-stick baking paper and smooth the top with a palette knife. Bake for 50- 55 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
To make the frosting place the prepared yoghurt in a large bowl with the sifted icing sugar and mascarpone and whisk until combined. Using a palette knife, spread the icing over the cooled cake to serve. Finished with grated fresh coconut (optional)