Oranges and lemons, say the bells of St Clement's … This old English nursery rhyme gets a bit gruesome after the first few lines, but comes to mind with the whole orange as well as a lemon curd featured in this recipe. This half-pudding, half-cake is fresh enough to usher in spring, but warming and substantial enough for the last of the cooler days (especially with a cup of tea).
For the cake
100g plain, Greek-style yoghurt
280g self-raising flour
½ tsp salt
120g crystallised ginger in syrup
1 medium orange (about 150g), unpeeled, cut into chunks, seeds removed
50g flaked almonds, toasted
125g unsalted butter, at room temperature, plus extra for greasing cake tin
200g castor sugar
zest of 1 lemon
2 large eggs, at room temperature
For the lemon cream
150g plain, Greek-style yoghurt
150g lemon (or orange) curd – store-bought is fine
1. Combine the milk and yoghurt in a small bowl and set aside.
2. Sift the flour and salt together into a bowl and set aside.
3. Place the ginger and orange chunks in a food processor and pulse until they are finely chopped (you don't want a puree). Add the almond and pulse a few more times, then transfer to a bowl.
4. Preheat the oven to 190C (175C fan-forced) and grease and flour a 23cm bundt tin.
5. Place butter, sugar and lemon zest in the bowl of a cake mixer fitted with the paddle attachment and beat on medium speed until light and fluffy. Scrape the sides and bottom of the bowl from time to time to make sure there are no lumps of unmixed butter. Add the eggs one at a time, mixing well after each addition, then reduce the speed to low and add the orange and almond mixture. It may appear curdled at this point, but don't worry, the batter will come together at the end. Fold in a third of the sifted flour and salt, then a third of the milk and yoghurt, alternating batches and mixing until combined, then scrape the mixture into the bundt tin.
6. Bake for 45-50 minutes, or until the top is golden brown and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow the cake to cool in the tin for 30 minutes before inverting onto a cake plate.
7. To serve, dollop the yoghurt over the top of the cooled cake just before serving, and top with the lemon curd. Or to make a lemon cream, combine the yoghurt and curd loosely in a small bowl before spooning over the cake.