SAUTERNES & ROSEMARY SYRUP CAKE

PREP + COOK TIME 1 HOUR 25 MINUTES

(+ STANDING & COOLING) SERVES 8

We’ve used a bundt pan with an eye−catching design for this cake

(see previous page). You’ll find many options at cookware stores, if you’re on the lookout for something different, or stick with a more traditional shape, if you prefer, and still enjoy the incredible taste of this syrup cake.

1 tablespoon flour, to dust

250g unsalted butter, softened

3 teaspoons finely grated orange rind

3 teaspoons finely chopped fresh

rosemary

2 cups (440g) firmly packed

brown sugar

5 eggs

3 cups (450g) plain flour

1 teaspoon sea salt

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

1 cup (250ml) buttermilk

SAUTERNES & ROSEMARY SYRUP

1½ cups (330g) caster sugar

3 sprigs fresh rosemary

¼ cup (60ml) orange juice

1 cup (250ml) sauternes or botrytis

semillon dessert wine

SALTED PINE NUT PRALINE ½ cup (110g) caster sugar ⅓ cup (50g) pine nuts, roasted ½ teaspoon sea salt flakes

1 Preheat oven to 180°C/160°C fan. Grease a 23cm (10−cup capacity) bundt cake pan well; sprinkle with a little flour, tap out excess flour.

2 Beat butter, rind, rosemary and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.

Fold in combined sifted flour, salt, baking powder and soda alternately with buttermilk until combined.

Spoon mixture into pan; smooth the surface.

3 Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before turning, top−side up, onto a wire rack.

4 Meanwhile, make sauternes and rosemary syrup. Reserve ¼ cup of the syrup for serving. Brush hot cake with remaining hot syrup.

5 Make salted pine nut praline.

6 Serve cake topped with praline and reserved syrup.

SAUTERNES & ROSEMARY SYRUP Heat a deep medium saucepan over medium heat. Sprinkle in half the sugar; cook, without stirring, until sugar melts. Add remaining sugar and rosemary sprigs; cook, swirling pan occasionally so sugar doesn’t burn, for 4 minutes or until a rich golden colour. Reduce heat to low; remove pan from heat. Carefully add the juice and wine to pan – the mixture will be very hot and bubble up. Return to heat; stir until caramel dissolves. Cool slightly. Strain through a fine sieve into a heatproof jug or bowl; discard rosemary.

SALTED PINE NUT PRALINE

Line an oven tray with baking paper. Melt sugar in a small saucepan over medium heat; cook, without stirring, until a light caramel colour. Stir in pine nuts; cook until sugar melts. Pour mixture over tray; sprinkle with salt. Cool. Break praline into chunks.