Yogurt Cake

• 125 g butter, softened
• 220 g caster sugar
• 3 None medium eggs, separated
• 2 None oranges, finely grated zest
• 300 g self-raising flour
• 3 tsp ground cinnamon
• 1/2 tsp bicarbonate of soda
• 500 g natural Greek yoghurt
• 55 g slivered almonds
• 45 g icing sugar
• 300 g vanilla yoghurt
• None None honey, to drizzle

1. Preheat the oven to 180u0b0C/160u0b0C fan/gas 4. Lightly grease and line a 20 x 30cm Swiss roll tin with baking paper.
2. In a bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in orange zest.
3. Sift flour, 2 tsp cinnamon and bicarbonate of soda together. Fold into creamed mixture until well combined. Lightly mix in Greek yoghurt and almonds.
4. In a clean bowl, beat egg whites until soft peaks form. Gently fold into mixture in 2 batches. Pour mixture into prepared pan.
5. Bake for 30-35 mins, until cooked when tested with a skewer. Cool in pan for 5 mins. Turn onto a wire rack to cool completely.
6. In a small bowl, combine icing sugar and remaining cinnamon. Dust over warm cake. Serve with vanilla yoghurt, drizzled with honey.

butter, caster sugar, eggs, oranges, flour, ground cinnamon, bicarbonate, almonds, icing sugar, vanilla yoghurt, honey

Taken from recipes-plus.com/api/v2.0/recipes/31762 (may not work)