A festive treat, aglow with citrus. This is a light sponge, with oil and yogurt,rather than butter, gluten free and dripping with boozy, zesty orange syrup.
60ml rapeseed or sunflower oil
2 eggs, separated and whites whisked to stiff peaks
Put the oil, yogurt, egg yolks, orange zest and 120g sugar in a mixing bowl and whisk together.
Fold in the flour and almonds, followed by the whisked egg whites.
Spoon the mixture into the prepared tin and bake for 20 - 25 minutes, until golden and firm to the touch.
While the cake is baking, put the sugar into a saucepan and warm gently until golden brown. Carefully add the orange juice and keep stirring until the sugar has dissolved into the juice to form a thick syrup. Remove from the heat and add the booze.
Pour the syrup over the warm sponge and allow it to cool in the tin.
Carefully turn it out and serve with creme fraiche, clotted cream or ricotta, stirred through with candied peel.
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www.netherton-foundry.co.uk
