Orange & almond seed cake with berries & greek yogurt

Step by Step

Step 1

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 juice together and set aside. Whisk the eggs with the sugar until pale, then gradually whisk in the oil and continue whisking for 2 minutes, keeping the mixture thick.

Step 2

Fold in the ground almonds, polenta, baking powder, cinnamon, seeds and citrus zests along with 3 tbsp of the juice until evenly combined. Pour into the prepared tin. Scatter with the flaked almonds and rosemary.

Step 3

Bake for 45-50 minutes, until risen, golden and a skewer emerges clean when inserted into the centre of the cake. 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. Serve the cake in slices with the fruit and Greek yogurt.