Orange and cardamom cake with frozen yoghurt recipe
 This zesty cake is served with homemade frozen yoghurt, delicious on a hot day. 3 oranges6 free-range eggs300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated coconut 250g/9oz caster sugar 200g/7oz ground almonds 15 cardamom pods, seeds picked 3 oranges 6 free-range eggs 300g/10½oz self-raising flour 2 tsp baking powder 100g/3½oz desiccated coconut 250g/9oz caster sugar 200g/7oz ground almonds 15 cardamom pods, seeds picked 500ml/18fl oz full-fat plain yoghurt100ml/3½fl oz crème fraîche 100ml/3½fl oz runny honey 2 oranges, zest and juice 500ml/18fl oz full-fat plain yoghurt 100ml/3½fl oz crème fraîche 100ml/3½fl oz runny honey 2 oranges, zest and juice 1 orange, zested and cut into segments100g/3½oz blanched almonds, toasted2 tbsp fresh mint sprigs 1 orange, zested and cut into segments 100g/3½oz blanched almonds, toasted 2 tbsp fresh mint sprigs Method To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin. Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix. Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool. To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available. Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt. To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin. To make the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 24cm/9½in round cake tin. Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix. Boil the oranges in a saucepan of water for 30 minutes. Remove, leave to cool and cut into quarters, removing the pips. Blitz all of the orange quarters, including the peel, in a food processor. Weigh out 650g/1lb 7oz of this mixture and tip back into the blender (mix any remaining mixture into the frozen yoghurt). Add the remaining cake ingredients to the blender and blitz again to mix. Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool. Spoon the cake mixture into the tin and bake for 40–60 minutes. Leave to cool in the tin and then transfer to a wire rack to cool. To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available. To make the frozen yoghurt, mix all the ingredients including any remaining blended oranges together in a freezerproof container and place in the freezer. Remove and beat again a few times as it sets to break up any ice crystals. Alternatively, churn in an ice-cream machine if available. Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt. Decorate the cake with some orange segments, orange zest, toasted almonds and mint sprigs. Cut into slices and serve with the orange yoghurt.