food with jor­dan ron­del

Or­anges never tasted so good. Whip up this pretty cake to im­press fam­ily and friends.

Sunday Star-Times - Sunday Magazine - - NEWS - Photograph & Styling/ Emma Boyd

Idon’t use a lot of oil in my bak­ing, be­cause I find it hard to go past but­ter. But the com­fort­ing flavour of the olive oil works beau­ti­fully in this maple-sweet­ened or­ange cake. Prunes that have been cooked are heav­enly be­cause they go com­pletely gooey and al­most dis­solve into the cake. If you can’t find blood or­anges you can use reg­u­lar ones.


serves 12


1 cup wa­ter 1 cup sugar 1 blood or­ange


150g spelt or plain flour 60g ground al­monds 1 tsp bak­ing pow­der ½ tsp bak­ing soda 1 tsp cin­na­mon 3 or­ganic eggs 90ml ex­tra vir­gin olive oil 100ml pure maple syrup 1 tsp vanilla ex­tract zest and juice of 1 large blood or­ange 10-12 pit­ted prunes, roughly chopped

First, make the candied blood or­ange slices. Line a bak­ing tray with bak­ing pa­per. Us­ing a sharp knife or a man­dolin, slice the or­ange into as many slices as you can (they need to be about 3mm in thick­ness).

In a saucepan, com­bine wa­ter and sugar and place over medium heat to boil for about 5 min­utes (the sugar should com­pletely dis­solve).

Gen­tly place or­ange slices into sugar syrup and sim­mer for 15-20 min­utes. The pith will be­come slightly trans­par­ent and the syrup will re­duce.

Us­ing tongs, re­move slices from syrup, place on pre­pared bak­ing tray and set aside. Re­serve syrup.

Next, make the cake. Pre­heat oven to 170C fan bake. Grease and line a 22cm tin.

Com­bine flour, ground al­monds, bak­ing pow­der, bak­ing soda and cin­na­mon in a large bowl and set aside.

In the bowl of an elec­tric mixer, whisk eggs for about 3 min­utes, un­til pale, light and fluffy, and then grad­u­ally add the oil while still beat­ing. Fold through maple syrup and vanilla.

Add dry in­gre­di­ents in two lots un­til fully in­cor­po­rated. Be care­ful not to over mix. Fi­nally, fold through or­ange zest and juice and prunes.

Spoon bat­ter into the pre­pared tin and bake for about 40 min­utes. The cake is ready when golden in colour, springy to the touch and a skewer in­serted in the cen­tre comes out clean.

Cool for around 10 min­utes be­fore turn­ing out onto a rack. Once cool, place candied or­ange slices on top. Serve with a lit­tle of the or­ange syrup and a dol­lop of mas­car­pone.

Re­frig­er­ate in an air­tight con­tainer for up to 3 days.


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