OR­ANGE SYRUP AND TOP­PING ½ cup caster sugar 3 car­damom pods, crushed 3 or­anges, thinly sliced

Country Style - - COUNTRY COOK -

Pre­heat oven to 175°C. Grease a 22cm round spring­form pan, then line base and side with bak­ing paper. Place sugar and or­ange rind in a bowl. Us­ing your fifin­ger­tips, rub sugar and or­ange rind to­gether un­til beau­ti­fully fra­grant and com­bined. Set aside. Place but­ter in a small saucepan over a medium-low heat un­til but­ter melts and be­gins to bub­ble. Cook, stir­ring reg­u­larly, un­til but­ter be­gins to change colour and small brown flflecks form in bot­tom of pan. (You’re aim­ing for a lovely, deep golden brown; the but­ter should smell sweet and nutty.) When but­ter has reached de­sired colour, pour into a heat­proof mea­sur­ing jug. (En­sure you have 125ml melted but­ter — any ex­tra can be dis­carded, but be sure that all the golden-brown flflecks go into the cake.) Set aside for 10 min­utes to cool to room tem­per­a­ture. Add eggs, 1 at a time, to sugar mix­ture and whisk un­til com­bined. Add cooled but­ter and whisk un­til com­bined. Sift flflour and bak­ing pow­der over mix­ture. Add ground hazel­nuts, milk and salt, and mix un­til well com­bined. Pour into pre­pared pan and place on a bak­ing tray. Bake for 30–35 min­utes or un­til cake is golden and just start­ing to pull away from side of pan. Mean­while, to make or­ange syrup, stir sugar, car­damom and 1 cup wa­ter in a large fry­ing pan over a low heat un­til sugar dis­solves. Add or­ange slices and cook for 20 min­utes or un­til rind and pith are ten­der, and syrup thick­ens. Trans­fer or­ange slices to a bowl to cool slightly. Keep or­ange syrup warm. Re­move cake from oven. Cool in pan for 5 min­utes. Trans­fer cake to a wire rack set over a tray. Us­ing a wooden skewer, make about 15 holes in top of cake. Spoon warm or­ange syrup over hot cake, re­serv­ing a few spoon­fuls. Ar­range or­ange slices on cake and spoon over re­served syrup. Serve warm or at room tem­per­a­ture with yo­ghurt.

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