Friday - - Recipe Cards -

Prep time 20 mins Cook­ing/bak­ing time 1 hour 15 mins Serves 6-8

2 cups caster su­gar 1/2 cup wa­ter 2 tsp vanilla essence 1 un­peeled grape­fruit, quar­tered 2 un­peeled or­anges, quar­tered 4 eggs 1 cup self-rais­ing flour 2/3 cup melted un­salted but­ter 250g ground al­monds Greek yo­gurt or mas­car­pone cheese, to serve


1 Pre­heat the oven to 160°C. Grease two 20cm square cake tins. Put half the caster su­gar, wa­ter and half the vanilla essence in a pan and stir un­til the su­gar has dis­solved. Boil for 3 min­utes or un­til slightly syrupy.

2 Add the grape­fruit and or­anges to the syrup and sim­mer for 10-15 min­utes.

3 To make the cake, put eggs, re­main­ing caster su­gar and vanilla essence in a large mix­ing bowl and beat for 8-10 min­utes or un­til light and fluffy.

4 Sift flour over the egg mix­ture and mix gen­tly then fold in the melted but­ter and al­monds.

5 Ar­range the fruit in the cake tins in a dec­o­ra­tive man­ner and spoon the cake bat­ter over the top. Re­serve any ex­tra syrup.

6 Bake for 45 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Pour the re­served syrup over the top of the cakes as soon as they come out of the oven.

7 Once the cakes have cooled down, turn them out and serve with Greek yo­gurt or mas­car­pone cheese.

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