Orange, Almond and Yoghurt Cake with Orange and Date Salad

Preheat oven to 170°C.

Place sugar and butter in the bowl of an electric mixer and finely grate the zest of the oranges on top. Beat together until sugar has dissolved.

Meanwhile, juice one orange and set aside ⅓ cup of juice.

Beat eggs into the butter and sugar mixture one at a time. Stir in almond meal, yoghurt and orange juice. Sift combined plain and self-raising flour into the mixture and gently fold it in.

Pour into a greased and lined 22cm x 30cm cake pan and bake for 35-40 minutes, until a wooden skewer comes out clean.

Meanwhile, make Orange & Date Salad: cut orange segments into small pieces, combine with remaining ingredients and set aside.

Remove cake from oven and set aside to cool, lift out of the cake pan, slice into squares, dust with icing sugar and serve with Orange & Date Salad and crème frâiche.