190g unsalted butter, softened, plus some for greasing
190g plain flour, plus extra for dusting
grated zest of one large orange
190g golden caster sugar
3 large eggs
60g ground almonds
1 tsp baking powder
quater tsp salt
25g plain yogurt
1 tsp vanilla extract
1 tsp almond extract
a handful of flaked almonds
Preheat the oven to 170C. Grease a small loaf tin with plenty butter and dust the inside with flour.
Using the paddle attachment on an electric mixer, cream together the butter, sugar and orange zest until the mixture is soft and fluffy. Add the eggs one at a time, whisking well after each one.
In a separate bowl, mix together the flour, ground almonds, baking powder and salt. Tip these dry ingredients into the creamed mixture in two batches and whisk together on a low speed until just mixed. Mix in the yogurt and two extracts.
Pour this batter into the prepared loaf tin and sprinkle the flaked almonds on top. Bake for 50-60 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool a little before turning it out onto a wire rack to cool completely.