Orange and Almond Cake with Sage Syrup

Instructions

1. Brush a 23cm round cake tin with a little oil then line with baking paper. Heat the oven to 180C/160C fan.
2. Put 100g sugar and 60ml water in a large saucepan and heat until the sugar has dissolved. Thinly slice one orange and half a lemon, approx 3mm thick. Add the fruit to the pan and simmer until the rinds soften and start to turn translucent. This will take approximately 10-15 minutes. Remove the pan from the heat.
3. Sprinkle the 1tbsp caster sugar evenly across the base of the cake tin. Carefully arrange the fruit slices on top. Add the sage to the syrup and leave to infuse in the pan.
4. Whisk the remaining 200g sugar with the eggs and yogurt. Add the olive oil, almond extract, juice and zest of the remaining half a lemon. Add the zest of a whole orange and half the juice, approx. 50ml.
5. In another bowl, combine the dry ingredients then pour in the wet mixture and mix until there are no streaks.
6. Pour into your prepared cake tin and bake for 40 - 45 minutes or until a skewer comes out clean.
7. When the cake is cooked, cool in the tin for 5 minutes then carefully turn onto a plate. Pour over the infused syrup and garnish with a generous pinch of Cornish Sea Salt Flakes.

TIP - The cake will improve in flavour a couple of days after baking so it’s a great one to make ahead. Try serving with custard while warm or yogurt mixed with honey when the cake is cool.