Orange and Lemon Yoghurt Cake

Ingredients

150g unsalted Butter
3/4 Cup CSR Caster Sugar
2 Teaspoons Orange Rind grated
2 Teaspoons Lemon Rind grated
2 Eggs beaten
1/3 cup ground Almonds
1 2/3 Cups Self-Raising Flour
3/4 Cup Plain Yoghurt
ICING:
100g Cream Cheese
3/4 Cup sifted CSR Soft Icing Mixture
1-2 Teaspoons Orange Rind
2 Teaspoons Milk
TOPPING:
Pistachio Nuts - crushed

Method

1 : Preheat oven to 180C.
2 : Cream butter, CSR Caster Sugar and rinds until light and fluffy, add beaten eggs one at a time.
3 : Add almonds, flour and yoghurt. Beat for 1 minute on low speed.
4 : Spoon into prepared tin. Bake for 40 minutes. Turn onto rack to cool.
5 : Beat icing ingredients together until smooth, spread on cake and top with crushed pistachio nuts.

Caster Sugar

Ingredients: cane sugar

Caster sugar dissolves easily so it is ideal for meringues, puddings, jellies and cake mixes. When used in baking, the smaller sugar crystals caramelise evenly so it produces a fine golden colour in the finished product.
Being a superfine white sugar it can be used as a dry topping, often sprinkled over fruits or baked goods as a light dusting finish.

Soft Icing Mixture

Ingredients: cane sugar, starch (Tapioca)

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Soft Icing Mixture is ideal for your favourite cakes and biscuits that need a softer setting mixture.