1Preheat oven to moderately slow, 160 C. Lightly grease a shallow 22 cm-round cake pan. Line base and side with baking paper.
2In a small bowl, using an electric mixer, beat spread, sugar and lemon and orange zest until pale and creamy. Add eggs one at a time, beating well after each addition. Fold flour, almond meal and juice through, until combined.
3Spread mixture lightly into pan. Bake for 20 to 25 mins until cooked when tested with skewer. Cool in pan for 5 mins before transferring to a wire rack to cool completely.
4Serve cake in wedges topped with orange segments and low-fat vanillayoghurt. Store in an airtight container.
Photo: Bauer/Rob Shaw