Sunshine is something occurring in a patchy fashion in Sydney at the moment and even when it does occur, the weather is still so cold that you require a few layers to brave it. Despite my love for accessorising with hats and scarves, I find the whole experience of winter depressing. Citrus reminds me of sunshine and warmth and although I tend towards lemons, my favourite of all citrus I decided to make a cake with orange. The cake was very buttery, moist and slightly aromatic.
I stumbled upon a Lemon and Honey Syrup cake recipe in the BBC Good Food Magazine Australia and flagged it for later baking. That was months ago. I played with the original recipe slightly because I wanted a denser cake redolent with spices. With juice and rind added, the cake was filled with orange flavour and just a hint or aromatics. When you pierce the cake to see if it’s cooked you may be concerned because the skewer will have a small amount of sticky batter on it, not much, but this cake won’t pass the clean skewer test. In addition the cake seemed to have quite a few small bubbles or popped bubbles at the top. Once again this is not at all an issue given that it the cake will later have syrup poured on it. This cake keeps extremely well in a tin. 4 days later it was still moist and sticky
The first night Miss Wallflower and I had 2 warm slices of cake after dinner, it was so moreish. The following day we also had two slices although spread out during the day so as not to appear gluttonous, we are ladies with bird like appetites after all 😉 The copious cake consumption accounts for the lack of cake left in this photo.we had really hoed in and I was lucky to get a photo at all!
Are you controlled when there is cake in the house?
Orange, Almond and Honey Syrup Cake
Adapted from Australian BBC Good Food Magazine August 2011
- 1 1/2 cups of plain flour
- 1/2 cup of almond meal
- 1 1/2 cup of caster sugar
- 1 tbsp of baking powder
- 2 tbsp of grated orange rind
- 1/2 tbsp of Orange Juice
- 1 cup of greek style natural yoghurt
- 250 gms of unsalted butter, chopped small and very soft
- 4 eggs
- 1 heaped tsp of ground cinnamon, ginger and nutmeg
- 1/2 cup of honey
- 1 tbsp Grated orange rind
- 1 tbsp of orange juice.
1. Preheat your oven to 180 degrees and grease and line a loose bottomed round cake tin
2. Sift flours into a large bowl and add sugar, baking powder, spices and orange rind
3. In a seperate bowls stir together the eggs and yoghurt
4. Add the butter and 1/2 tbsp of orange juice to the flours and stir with a large spoon until starting to combine then add the egg and yoghurt mixture. Mix until well combined. There may still be some slightly unmixed portions of butter. As long as they are small and infrequent don’t worry about them.
5. Pour batter into a tin and bake for 50 mins to 1 hour or until set and the top of the cake is firm to the touch.
6. Take the cake out of the oven and allow to cool in the pan for 20 mins. While still warm but cool enough to touch the pan remove the cake from the pan leaving the base of the pan on the bottom of the cake. Place the cake on a cooling rack.
7. You can now make the syrup
8. Heat 1/2 cup of honey with juice and rind in a pot until starting to thicken.
9. Skewer the cake all over and then pour over the syrup slowly while both the syrup and the cake are still warm.
10. Serve cake warm or cold.