Fairlady - - BAKE IN THE DAY -

Serves 10–12 Prep and baking time: 1hr 15 min­utes • 20g but­ter, soft­ened, to grease • 2 tbsp plain flour • 1 medium (240g) or­ange • 1 medium (140g) le­mon • 1 medium (100g) man­darin • 250g but­ter, soft­ened, ex­tra • 1 cup (220g) cas­tor sugar • 4 eggs • 11/3 cups (200g) self-rais­ing flour • 1/3 cup (55g) fine semolina FOR THE SYRUP • 2 medium (480g) or­anges • 2 medium (280g) lemons • 2 medium (200g) man­darins • ¾ cup (165g) cas­tor sugar

1. Pre­heat the oven to 170°C (150°C fan-forced). Lib­er­ally brush a 22cm (2-litre/8-cup ca­pac­ity) bundt pan with the soft­ened but­ter. Dust the in­side with the plain flour to coat; tap out the ex­cess flour.

2. Finely grate the zests from the fruit. Squeeze the juice out, and re­serve the juices for the syrup.

3. Us­ing an elec­tric mixer, beat the but­ter (250g), zest and sugar in a bowl un­til light and creamy. Beat in the eggs, one at a time. Sift the flour and semolina and fold in. Spread the mix­ture in the pan.

4. Bake the cake for 40 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Stand the cake for 5 min­utes be­fore turn­ing out onto a piece of baking pa­per on a wire rack over a tray. 5. For the syrup [make while the

cake is baking]: Us­ing a zest­ing tool, re­move the zest from both the or­anges and lemons in long thin strips. [Re­serve some for dec­o­rat­ing]. Squeeze out all the juice. Com­bine the zests, juices, re­served juices and the sugar in a medium saucepan; stir over heat un­til the sugar is dis­solved. Bring to the boil. Re­duce the heat to medium; cook for 5 min­utes.

6. Pour 1½ cups of the hot syrup over the hot cake. Top with the zest. Stand for at least 30 min­utes.

7. Serve the cake warm or cooled with the re­main­ing syrup and whipped cream, if de­sired.

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