DAIRY queens

ORANGE YOGHURT CAKE

PREP 15 MINS (+ COOLING) COOK 45 MINS SERVES 12 (AS A DESSERT)

2 x 60g eggs, at room temperature
165g (¾ cup, firmly packed) brown sugar
2 tsp finely grated orange zest
90g (¾ cup) almond meal
50g (⅓ cup) wholemeal self-raising flour
95g (⅓ cup) low-fat natural yoghurt
Thinly sliced orange zest, to serve (optional)

ORANGE CREAM ICING

60g light cream cheese, softened
2 Tbsp Lakanto Pure Icing Powder
1 Tbsp fresh orange juice

1 Preheat oven to 140°C (fan-forced). Spray a 20cm (base measurement) round springform tin with cooking spray. Line the base and side with baking paper.

2 Use an electric mixer to beat the eggs, sugar and orange zest in a small bowl until light and fluffy. Stir in the almond meal, flour and yoghurt.

Spoon the mixture into the lined tin. Bake for 45 minutes or until a skewer inserted in the middle comes out clean. Set aside in the tin for 5 minutes before turning, top-side up, onto a