Tuesday, 20 June 2023 / Topics:
- Time 40 minutes
- Serves 4
- Difficulty simple
Ingredients: (Serves 4)
1 blood orange, very thinly sliced
⅓ cup caster sugar, plus ¼ cup extra
1 cinnamon quill
2 star anise
4 cardamom pods, bruised
⅔ cup almond meal
⅓ cup self-raising flour
¼ cup reduced-fat Greek yoghurt, plus ½ cup extra to serve
¼ cup olive oil
1 egg, lightly beaten
1 teaspoon vanilla
2 tablespoons pistachios, roughly chopped
Method:
- Preheat oven to 180°C (fan-forced). Grease four one-cup capacity ramekins with cooking oil spray.
- Place ⅓ cup caster sugar, cinnamon quill, star anise, cardamon pods and 1 cup water in a small saucepan over medium heat. Once the sugar has melted, add blood orange slices and simmer for 10 minutes or until peel becomes soft and semi-translucent. Remove orange slices and if necessary, continue to simmer syrup until it has thickened and reduced to a drizzling consistency.
- Combine almond meal, flour, and remaining ¼ cup caster sugar in a large bowl. In a separate bowl, whisk together ½ cup yoghurt, olive oil, eggs and vanilla until smooth. Make a well in the centre of dry ingredients before pouring in the yoghurt mixture. Gently fold until just combined.
- Divide orange sliced between prepared ramekins, then pour over cake batter. Bake for 15-20 minutes or until an inserted skewer comes out clean.
- To serve, turn cakes out onto four serving plates. Drizzle over reserved syrup, then finish with a dollop of extra Greek yoghurt and pistachios.
This recipe was created for Health Partners!
Cooking Tip: The use of almond, meal, yoghurt and olive oil make these cakes lovely and moist. They can be made the day before serving and stored at room temperature.
Nutrition Tip: Like other citrus fruit, blood oranges are a great source of vitamin C. They have a much shorter season though, so make the most of them and enjoy them while they last!
- Energy
- Total Fat
- Sat Fat
- Total Carb
- Sugar
- Sodium
- Protein
- Fibre
