Ingredients:

3 eggs

170g caster sugar

2 whole oranges

1 tsp. vanilla bean paste (or essence)

125g yogurt

100g soft butter

100g almond flour

150g plain flour

2 tsp. baking powder

1/2 tsp. fine salt

Ganache:

120ml pouring cream

60g 85% dark chocolate (or thereabouts), roughly chopped

pinch of salt

50g powdered (icing) sugar

1 tsp. vanilla bean paste or essence

Method:

Firstly, butter a bundt pan or round baking cake pan. Preheat oven to 175C.

Cut your oranges into pieces and pulse in a food processor or chop finely by hand until you are left with a pulp. Set aside.

In the bowl of an electric mixer with a whisk attachment (you can also do this by hand in a bowl with a whisk it will just take double time) add the 3 eggs and the sugar. Whip on high for 2-3 minutes until the mixture becomes light and airy. Then add in the soft butter and vanilla bean paste, whisk together for a further 30 seconds. Separately, mix together the flour, salt, baking powder and almond flour and dump that into the mixing bowl with the whipped eggs along with the yogurt and chopped oranges. Mix on low speed until this just comes together. Pour into the bundt pan or cake pan and spread out evenly. Bake in the centre rack of the oven for 40-50 minutes or until a cake tester comes out clean.

Allow to cool completely and then flip it out of the mould onto a plate or cake stand.

While the cake is cooling make your ganache. Heat the cream until it starts to steam then add in the chopped up chocolate and sugar and allow the chocolate to melt. Whisk it together and add the vanilla and pinch of salt. Pour it into a measuring cup or something with a spout. Place this in the refrigerator and allow it to cool until it becomes quite thick. Once the cake is fully cooled and the ganache is still pourable but has thickened considerably, pour it over the cake. You can place the cake back in the fridge if you want to “set” the ganache further otherwise it is ready to be served.