200ggolden caster sugar(I used cardamom sugar as the flavour works well with both chocolate and orange)
175gflour(I used half wholemeal, half white)
scant 2 tsp baking powder
¼tspbicarbonate of soda
1organic orange - zest & juice
1tbspnatural yoghurt(I used honey yoghurt)
Cream butter and sugar together until light and fluffy.
Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
Place half the mixture in a separate bowl.
To one bowl, grate in the orange zest and 1 to 2 tbsp orange juice.
Dissolve the cocoa powder in 2 tbsp warm water, then add to the other bowl along with the yogurt. Stir until just combined.
Spoon heaps of alternating batter into a greased bundt mould or tin. Bake in a preheated oven at 180℃ (350℉, Gas 4) for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool.
Mix the icing sugar with just enough orange juice to make a slightly runny icing. Spoon or pipe this over the cooled cake.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.