Orange blossom and almond layer cake

This layer cake is perfect with a cup of tea on a Saturday morning. Cream cheese and yoghurt, plus orange blossom, is a heavenly combination.

• 250g butter, softened
• 2 1/2 cups Lighthouse Cake and Biscuit Self-raising Flour, sifted
• 1 1/3 cups caster sugar
• 1 cup almond meal
• 4 eggs
• 1 tablespoon orange blossom water
• 2 teaspoons finely grated orange rind
• 1 cup milk
• 250g block cream cheese, softened
• 1 teaspoon vanilla extract
• 1/3 cup icing sugar mixture
• 1 cup plain Greek-style yoghurt

Candied citrus

• 1 cup caster sugar
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 small ruby red grapefruit, thinly sliced

Energy 2593kJ	Fat saturated 18.80g
Fat Total 33.80g	Carbohydrate sugars g
Carbohydrate Total 68.70g	Dietary Fibre 2.60g
Protein 10.80g	Cholesterol 120.00mg
Sodium 489.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160C/140C. Grease a 7cm-deep, 20cm (base) round cake pan. Line base and side with 2 layers of baking paper.

2. Step 2

   Using an electric mixer, beat butter, flour, caster sugar, almond meal, eggs, orange blossom water, orange rind and milk on low speed for 1 minute or until just combined. Beat on high speed for 4 minutes or until mixture is creamy. Spoon into prepared pan.

3. Step 3

   Bake for 1 hour 30 minutes or until a skewer inserted into the centre of cake comes out clean (cover cake loosely with foil if over-browning). Stand cake in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack to cool completely.

4. Step 4

   Meanwhile, make Candied Citrus: Place caster sugar and 1 cup of water in a large, heavy-based frying pan over medium heat. Cook, stirring, for 2 to 3 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Add orange slices. Simmer, turning occasionally, for 8 to 10 minutes or until the pith of the orange is just translucent. Using tongs, transfer to a baking paper-lined tray. Repeat with lemon and grapefruit slices.

5. Step 5

   Using an electric mixer, beat cream cheese and vanilla until smooth. Add icing sugar. Beat until combined. Add yoghurt. Beat on low speed until just combined and mixture thickens slightly.

6. Step 6

   Using a serrated knife, cut cake horizontally into 3 even layers. Place base on a serving plate. Spread with 1/3 of the yoghurt mixture. Top with middle layer of cake and 1/2 the remaining yoghurt mixture. Top with remaining cake layer and yoghurt mixture. Top with citrus slices. Serve immediately.