Orange , Apricot and Pumpkin cake with orange-scented yoghurt ‘cheese’

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Recipe's preparation

Orange-scented yoghurt ‘cheese’

Line simmering basket with muslin cloth or nut milk bag and pour yoghurt into bag and then tie and suspend over a bowl to drain excess liquid.  Leave in fridge overnight.

Next day, discard liquid and yogurt will be thicker.  Add orange zest to bowl 10 seconds/Speeep 9, scrape down and repeat for a finer mill if desired, add yogurt to bowl, orange juice, honey and vanilla stir 10 seconds/reverse/speed 1.  Add to fridge to chill.   Clean and wash bowl

Orange , Apricot and Pumpkin cake

1.       Place water into mixing bowl, add chopped pumpkin to varoma. 

2.       Cook 20 min/varoma/speed 2

3.       Allow to completely cool and ensure excess water is removed

4.       Using a sharp vegetable peeler – remove the zest only of the oranges – set aside for later.

5.       Squeeze the juice of the oranges into the bowl and cook 10 minutes/100/Speed 2until mixture has reduced (approx 2 tablespoons) and thickened.  Set aside to cool. 

6.       Wash and dry bowl.

7.       Preheat oven to 180

8.       Add orange zest and raw sugar mill 10 seconds/Speed 9

9.       Add cooked pumpkin, butter (cut into cubes) and mix 15 seconds/speed 7.  Scrape down sides

10.   Add eggs, flour (reserve 1 tablespoon) and baking powder, orange juice syrup and vanilla mix  10 seconds/"Counter-clockwise operation" /speed 4.  Scrape down sides of bowl and repeat 5-10 seconds/"Counter-clockwise operation" /speed 4 .

11.   Toss the chopped dried apricots in reserved flour (to stop them sinking in the cake) and fold through mixture with the spatula.

12.   Pour into cake tin and sprinkle with slivered almonds (optional) and bake 1 hour until golden.  

 

13.   Allow to cool and sprinkle icing sugar on the almonds, serve with citrus yogurt ‘cheese’.