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  • The Australian Women’s Weekly Food

    Cake couture

    May 05, 2019 6 minutes

    ORANGE BLOSSOM CAKE

    PREP + COOK TIME 3 HOURS 10 MINUTES (+ OVERNIGHT REFRIGERATION & COOLING) SERVES 10

    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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