FULL OF ZEST

THIS TANGY TREAT, BASED ON A TIME­LESS RECIPE, COULD LEAD TO DAILY CRAV­INGS

Life & Style Weekend - - FOOD & WINE - WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER CE­RAM­ICS: LUNA CE­RAM­ICS

Clau­dia Ro­den’s cel­e­brated orange-cake recipe was first pub­lished more than 50 years ago. It has since been plun­dered, pla­gia­rised and praised across the culi­nary fir­ma­ment. Its bit­ter­sweet in­ten­sity is ut­terly de­li­cious and as com­pelling to­day as ever. Ms Ro­den’s cake comes from a Mid­dle-eastern kitchen, whereas the yo­ghurt cake orig­i­nates in French coun­try cui­sine: light, lac­tic and fri­able. The ad­di­tion of syrup af­ter bak­ing lends a citrus lift that con­trasts with the jam­mi­ness of its fa­mous cousin. I have had equal suc­cess with lemon, man­darin and grape­fruit. I reckon I could eat any of them ev­ery day for the next 50 years.

YO­GHURT AND ORANGE SYRUP CAKE

Serves: 12

IN­GRE­DI­ENTS

125g un­salted but­ter, soft­ened

250g caster sugar

2 eggs

300g Greek yo­ghurt

1 tsp vanilla paste

Zest of 2 or­anges, plus

60ml juice

400g self-rais­ing flour

½ tsp bi­car­bon­ate of soda, sieved

1 orange, seg­mented

SYRUP

220g caster sugar 250ml wa­ter 80ml orange juice 2 or­anges, thinly sliced

IC­ING

Juice and zest of 1 orange 1½ tbsp ic­ing sugar

METHOD

Pre­heat the oven to 180C. Grease and line a 23cm spring form tin. Cream but­ter and sugar in stand mixer un­til pale and fluffy. Add eggs one by one, fol­lowed by yo­ghurt, vanilla, zest and juice. Sieve to­gether flour and bi­car­bon­ate of soda and fold into mix. Tip into tin and smooth to level. Bake for 45 min­utes un­til a skewer comes out clean. To make the syrup, com­bine all in­gre­di­ents and sim­mer in a small pot for 12 min­utes. Al­low cake to cool slightly then prick all over with a skewer and pour over syrup, re­serv­ing or­anges. To make the ic­ing, com­bine orange juice and zest with ic­ing sugar un­til smooth. Driz­zle over cool cake and place re­served citrus seg­ments on top. Alas­tair Mcleod is the chefowner of Al’freshco, al­freshco.com.au

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