A beautifully moist but light citrus cake recipe with a hint of nutty flavor. Macadamia oil makes the cake lighter. Gluten-free friendly.

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Ingredients

1	Lemon (Main)
3	Oranges, 2 cut into thin rounds (Main)
½ cup	Olivado Extra Virgin Macadamia Nut Oil
4	Woodland eggs (Main)
175 g	Raw sugar
175 g	Fresh Life Ground Almonds
2 tsp	Chantal Organics Baking Powder
2 tsp	Taylor Pass Beech Honeydew Honey

Lemon yoghurt glaze

1 cup	Greek yoghurt
½ cup	Icing sugar
1 tsp	Lemon juice
1	Lemon, 1 tsp grated zest + long peel for garnish

Candied macadamias

¼ cup	Fresh Life Macadamia Nuts
1 Tbsp	Taylor Pass Beech Honeydew Honey
1 Tbsp	Raw sugar

Directions

1. Line a 20cm cake tin and heat oven to 170°C.
2. Place washed whole orange and lemon in a saucepan and cover with water. Boil for 30 minutes then remove and allow to cool.
3. Blend boiled orange and lemon in a food processor until mushy. Add the oil, raw sugar, eggs, ground almonds and baking powder and blend until smooth.
4. Drizzle honey into cake tin then line with orange slices. Spoon batter into prepared tin and bake for 40 mins.
5. For the candied macadamia : In a small bowl, combine macadamias, honey and sugar. Toss well to cover each macadamia with the honey and sugar. On a lined baking tray, place macadamias in a single layer (separate them) and place in the oven to bake for 8-10 minutes until caramelised and golden brown. Cool & set aside.
6. For the lemon yoghurt glaze : In a bowl, mix yoghurt, icing sugar and grated lemon zest. Cover and rest in the fridge for at least 30 minutes.
7. Decorate the cake with yoghurt glaze, lemon peel and candied macadamias.