Orange & almond seed cake with berries and Greek yogurt

Name: Orange & almond seed cake with berries and Greek yogurt
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 150 ml olive oil, plus extra for greasing; 2 oranges, scrubbed, zest of 1, juice of both; 1 unwaxed lemon, zest and juice; 3 medium free range eggs; 100 g light brown muscovado sugar; 150 g ground almonds; 75 g polenta; 1 tsp baking powder; 2 tsp ground cinnamon; 25 g chia seeds; 25 g poppy seeds; 1 tbsp flaked almonds; 2 sprig/s rosemary, leaves only; 200 g raspberries; 200 g strawberries, hulled and halved; 100 g blueberries, to serve; 2 tbsp balsamic vinegar, to serve; 200 g Essential Low Fat Greek Style Yogurt, to serve

Add more plant varieties to your day in the most delicious way, with a slice of cake from Mary Gwynn.

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Vegetarian7 plant varieties

Serves8
CourseDessert
Prepare15 mins
Cook45 mins
Total time1 hr
Pluscooling

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150ml olive oil, plus extra for greasing
2 oranges, scrubbed, zest of 1, juice of both
1 unwaxed lemon, zest and juice
3 medium free range eggs
100g light brown muscovado sugar
150g ground almonds
75g polenta
1 tsp baking powder
2 tsp ground cinnamon
25g chia seeds
25g poppy seeds
1 tbsp flaked almonds
2 sprig/s rosemary, leaves only
200g raspberries
200g strawberries, hulled and halved
100g blueberries, to serve
2 tbsp balsamic vinegar, to serve
200g Essential Low Fat Greek Style Yogurt, to serve

Preheat the oven to 170ºC, gas mark 3, then oil a 20cm loose-bottomed, deep round cake tin and line the base with baking parchment. Mix the orange and lemon juices together and set aside. Whisk the eggs with the sugar until pale, then gradually whisk in the oil and continue whisking for 2 minutes.
Fold in the ground almonds, polenta, baking powder, cinnamon, chia and poppy seeds and citrus zests with 3 tbsp juice until evenly combined. Pour into the prepared tin. Scatter with the flaked almonds and rosemary.
Bake for 45-50 minutes, until risen, golden and a skewer emerges clean when inserted into the centre. Cool in the tin for 5 minutes, then pour the remaining citrus juice over the top and leave to cool slightly. Turn out onto a wire rack to cool completely.
Mix the fruit and vinegar together, then serve the cake in slices with the fruit and yogurt.

Cook’s tip

Vary the seeds – use caraway or sunflower, instead of, or as well as, poppy seeds. The cake is best left for at least 24 hours before cutting to let the flavours develop. It keeps well in a tin for up to 5 days. Try the fruit by itself, with fresh mint, as a quick and different fruit salad.

Typical values per per serving when made using specific products in recipe