6 thin-skinned oranges (3 whole and 3 juiced)
250 g butter, softened, plus extra for greasing
¼ cup honey, plus extra to drizzle
1 ⅓ cup caster sugar
1 ⅓ cup self-raising flour
1 ½ cups almond meal
1 tsp baking powder
4 eggs, beaten
1 tbsp orange blossom water
½ cup full-fat natural yoghurt, plus extra to serve
seeds from 1 pomegranate
1 tsp extra orange blossom water, for syrup
- Put 1 whole orange in a deep saucepan and cover with water. Bring to the boil over a high heat and cook for a couple of minutes. Get rid of water and start again, this time simmering for 40 minutes or until orange is really soft. Drain and discard water. When cool enough to handle, cut boiled orange in half and remove all pips.
- Preheat oven to 180°C. Grease a 22cm-round cake tin with butter and line with baking paper. Drizzle 2 tbsp honey over base of prepared tin, then slice remaining 2 whole oranges and arrange slices over honey.
- Put boiled orange in a food processor and process to a puree. Put softened butter in the bowl of an electric mixer and add 1 cup of sugar, remaining honey, flour, almonds, baking powder, eggs, orange blossom water and yoghurt, beating until smooth. Stir in pureed orange, then carefully transfer mixture into tin, being careful not to dislodge orange slices. Bake for 1 hour or until cooked when tested with a skewer. Leave cake to cool in tin for 10 minutes, then turn out onto a serving plate.
- Combine orange juice, remaining sugar and extra orange blossom water in a saucepan over a medium heat. Simmer for 5 minutes or until syrup has thickened slightly, then stir in pomegranate seeds. Serve cake slightly warmed or at room temperature topped with dollops of extra yoghurt and drizzled with pomegranate syrup.