Orange, almond and raspberry cake

Step 1

Lightly spray a 20 cm round springform pan with oil. Line base and side with baking paper.

Step 2

Sift flour and baking powder into a large bowl. Return any husks to the bowl. Stir in almond meal, caster sugar and rind.

Step 3

Reserve egg whites in medium bowl and set aside.

Step 4

Whisk egg yolks, yoghurt, oil and juice in a separate medium bowl. Add egg yolk mixture to flour mixture and gently whisk to combine.

Step 5

Beat egg whites with an electric mixer until soft peaks form. Fold into flour mixture in 3 batches until just combined, then gently fold in frozen raspberries. Pour mixture into prepared pan and sprinkle flaked almonds on top. Place pan on a baking tray.

Step 6

Bake in 160 °C preheated oven for 45-50 minutes or until cooked in centre when tested with a skewer. Cool cake in pan for 1 hour before transferring to a serving plate. Sift icing sugar over top. Cut into 12 wedges. Serve with fresh raspberries and 1 teaspoon yoghurt per serve, if desired.