FULL OF ZEST

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

NewsMail - - WEEKEND - WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER CERAM­ICS: LUNA CERAM­ICS Alas­tair McLeod is the chefowner of Al’FreshCo, al­freshco.com.au

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.