Citrus, almond and yogurt cake

• масло↗165g g

  plus extra for the pan

• золотистий цукор↗200g g

  plus 2 tbsp

• самопіднісне борошно↗150g g
• мелені мигдалі↗100g g
• яйця↗3
• натуральний йогурт↗75g g

  plus 2 tbsp

• лимон↗1 large
• апельсин↗1
• цукрова пудра↗100g g
• мигдаль↗15g toasted flaked g

  toasted flaked

Step-by-step instructions

1. 1

   Melt the butter in a small saucepan. Remove from heat and let it cool slightly. Meanwhile, butter a 23 cm cake pan and line it with parchment paper. Preheat the oven to 180 °C (160 °C with convection, gas 4).

2. 2

   Place 200 g sugar, flour and ground almonds in a large bowl and mix well. Beat the eggs and 75 g yogurt into the cooled melted butter, then pour this mixture into the bowl with the dry ingredients. Add the zest of the lemon and orange over the bowl. Stir with a spatula until no streaks of flour remain, then pour the batter into the pan and bake on the middle rack for 40 minutes.

3. 3

   Slice a few pieces of the zest‑coated lemon and orange, then squeeze the juice from the remaining fruit into a saucepan (about 6 tbsp needed). Add 2 tbsp sugar and the fruit slices to the saucepan. Bring to a boil and cook 5‑10 minutes until the liquid reduces to a thin syrup and the fruit slices become soft. Let cool. Transfer the fruit slices onto a parchment sheet and let them dry.

4. 4

   Insert a skewer into the centre of the cake – it should come out dry, without wet batter. If the cake is not yet done, bake for another 5‑10 minutes and check again. Let the cake cool in the pan for 5 minutes, then drizzle with the citrus syrup. Allow to cool further for 10 minutes, after which remove the cake from the pan. To freeze, let it cool completely first, then wrap tightly. It will keep in the freezer for up to three months.

5. 5

   Mix 2 tbsp yogurt with powdered sugar to make a thick glaze. Spread it over the centre of the cake and smooth with the back of a spoon to the edges (it should flow down the sides). Sprinkle with chopped toasted almonds and garnish with the fruit slices. Serve warm or let cool completely. It will keep in an airtight container for up to five days.