Orange and lemon cake

A round orange cake decolated with nouts and white graze on a grey marble board on bench top with a knife
A beautifully moist but light citrus cake recipe with a hint of nutty flavour. Macadamia oil makes the cake lighter. Gluten free friendly.

Prep Time 45 mins
Cook Time 1 hr
Chilling Time 30 mins
Total Time 2 hrs 15 mins
Course Dessert
Servings 6

Ingredients
 
 

Lemon Yoghurt Graze

  • 1 cup Greek Yoghurt
  • ½ cup icing sugar
  • 1 tsp lemon juice

Candied Macadamias

Instructions
 

  • Line a 20cm cake tin and heat oven to 170°C.
  • Place washed whole orange and lemon in a saucepan and cover with water. Boil for 30 minutes then remove and allow to cool.
  • Blend boiled orange and lemon in a food processor until mushy. Add the oil, raw sugar, eggs, ground almonds and baking powder and blend until smooth.
  • Drizzle honey into cake tin then line with orange slices. Spoon batter into prepared tin and bake for 40 mins.
  • Candied Macadamia : In a small bowl, combine macadamias, honey and sugar. Toss to make each macadamia completely covered with the honey and sugar. On a lined baking tray, place macadamias in a single layer (separate them) and place in the oven to bake for 8-10 minutes until caramelised and golden brown. Cool & set aside.
  • Lemon Yoghurt Graze : In a bowl, mix yoghurt, icing sugar and grated lemon zest. Cover and rest in the fridge for at least 30 minutes.
  • Decorate the cake with yoghurt graze, lemon peel and candied macadamias.
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