120 g butter, room temperature 
190 g Dansukker Light Muscovado Sugar 
3 g Dansukker Vanilla Sugar 
2 eggs 
100 g yogurt 
the peel of 1 orange 
40 g orange juice 
150 g wheat flour 
150 g ground almonds 
10 g baking powder 
3 g salt 
60 g yellow raisins
60 g candied orange peel

Garnish 
flaked almonds 
Dansukker Icing Sugar

Preheat the oven to 175°C on the top and bottom heat setting.

Beat the butter, muscovado sugar and vanilla sugar until fluffy. Add one egg at a time while whisking, then add yogurt, orange zest and orange juice.

Mix wheat flour, almond flour, baking powder and salt and fold into the batter. Stir until smooth. Finally fold in the raisins and candied orange peel.

Grease a springform tin, approx. 20 cm in diameter, and sprinkle the flaked almonds in the bottom. Pour in the batter and sprinkle flaked almonds on top of the cake.

Bake on a low shelf in the oven for 50-55 minutes. When finished it should not come out sticky. Leave to cool completely.