EASTER FUN

Citrus, almond & yogurt cake

This easy, zesty cake can be put together in no time. It’s delicious served warm, topped with a drizzle of cold cream and served with tea for the adults.

■ Serves 12 ■ Prep 15 mins plus cooling ■ Cook 45 mins VEGETARIAN FREEZABLE undecorated

175g butter, plus extra for the tin
200g golden caster sugar, plus 2 tbsp
150g self-raising flour
100g ground almonds
3 eggs
75g natural yogurt, plus
2 tbsp
1 large lemon
1 orange
100g icing sugar
15g toasted flaked almonds

1 Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.

2 Put 200g caster sugar, the flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.

Cut a few slices each from the zested lemon and orange, then squeeze the juice from what’s left of each into a saucepan (you’ll need about 6 tbsp total). Add the remaining 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a