Prep Time:  15 minutes        |        Cook Time:  2 hours        |        Serves: 10

Ingredients

• 2 oranges (approximately 400g)
• 2 small zucchini, (approximately 200g)
• 6 Lodge Farms free range, extra large eggs, beaten
• 200g Merryfield caster sugar
• 250g Oh So Natural almond meal
• 1½ tsp White Mill baking powder
• 50g Merryfield icing mixture, sifted
• Zest and juice of ½ orange (set aside a few strands of rind, to garnish)
• 1 punnet blackberries, to serve
• Lyttos Greek yogurt, to serve
• Sugared rosemary, to serve (optional, see note)

Method

1. Wash then add the oranges into a saucepan of water. Simmer for one hour. Remove from the water and set aside to cool.
2. Preheat the oven to 180°C (160°C fan-forced). Cut the oranges in half and remove any visible pips. Roughly chop the oranges – pith, skin and all – then blitz in a small blender until smooth. Place the puréed orange into a mixing bowl.
3. Grate the zucchini onto a clean tea towel, then wrap it up to wring it dry. Separate out the grated pieces loosely, with a fork.
4. Add the zucchini to the orange, along with the eggs, sugar, almond meal and baking powder. Stir well to combine.
5. Pour into a well-greased, 1.25 litre bundt tin.
6. Bake for 1 hour, or until an inserted skewer comes out clean. Set aside to cool for 10 minutes, then turn out onto a cooling rack and allow to cool completely.
7. Transfer the cooled cake to a cake stand or plate.
8. To finish, whisk the icing mixture with enough orange juice to make it thick but runny. Pour onto the cake and top with the orange zest, blackberries and sugared rosemary.
9. Serve with Greek yogurt.

Tip: To make sugared rosemary, simply dip rosemary sprigs into lightly whisked egg whites or a thin, cooled sugar syrup. Shake to remove excess, then roll in a bowl of caster sugar. Place onto a tray to dry for at least an hour.

Optional: You could substitute the blueberries for blackberries, or with slices of dried or candied orange.