The Australian Women’s Weekly Food

Cake couture



3 cups (840g) Greek–style yoghurt
1 pink grapefruit (350g)
1 large navel orange (425g)
1½ cups (240g) blanched almonds
1 teaspoon sea salt flakes
4 eggs, separated
¾ cup (165g) caster sugar
1½ cups (180g) almond meal
60g butter, melted
1 tablespoon orange blossom water
1 cup (160g) pure icing sugar
1 teaspoon orange blossom water, extra
1/3 cup (115g) orange marmalade orange slices, orange blossoms and leaves, optional

1 Line a large sieve with muslin; place over a large bowl. Spoon yoghurt into lined sieve; fold edges of cloth together, tie with string or secure with a rubber band. Refrigerate for 6 hours or overnight.

2 Preheat oven to 160°C/140°C fan. Line two large oven trays with baking paper.

Slice citrus fruit 1cm thick; place slices in a single layer on one tray. Roast for 2 hours, turning once. Meanwhile, roast almonds on second tray for 15 minutes or until browned

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