Whole citrus cake with whipped blueberries and cream yoghurt
An incredibly easy to make cake that makes fantastic use of winter citrus! Throw it all in a blender, then bake. But the real star is this whipped yoghurt topping, it's fluffy and sweet and a gorgeous addition to this cake.
Servings: 1 9x5" loaf cake
Ingredients
Whole citrus cake
- 4 mandarins equating to approximately 375 g total weight once boiled
- 250 g almond meal
- 1 tsp baking powder
- 100 g sugar
- 4 eggs
Whipped yoghurt topping
- 1 x 150 g pouch of Tamar Valley Dairy The Creamery Blueberries & Cream Yoghurt
- 100 ml thickened cream
Blueberry compote
- 1 x 125 g punnet of blueberries
- 1 tsp honey
- 1 tbsp mandarin juice you can also use lemon juice
Instructions
Whole citrus cake
- Preheat the oven to 180c fan-forced/200c conventional. Line a 9x5” loaf tin with baking paper.
- Wash and scrub the mandarins under hot water. Boil for 20 minutes or until you can pierce them easily with a toothpick. Allow to cool enough to handle then cut in half and remove any seeds.
- Using a food processor, blend the mandarins (pith, skin and all!) to a purée. Add the almond meal and baking powder and blend again to combine.
- Finally add the sugar and the eggs and blend for about 30 seconds until everything is really well mixed.
- Pour the mixture into your loaf tin and bake for 45-50 minutes or until a toothpick comes out clean when inserted. Allow to cool in the tin for 15 minutes before removing and cooling on a wire rack.
Whipped yoghurt
- For the whipped yoghurt topping, combine the ingredients in a stand mixer and whisk until thickened, with stiff peaks. Set aside until ready to use.
Blueberry compote
- For the blueberry compote, combine the ingredients in a small saucepan and bring to a boil then cook over a medium heat for 10 minutes until the blueberries have released their juices and the sauce is jammy. Remove from the heat and allow to cool before serving.
- Once the cake is cooled, serve slices with the whipped yoghurt topping, and blueberry compote.
