The Australian Women’s Weekly Food Magazine - - Italian Menu -

PREP + COOK TIME 1 HOUR 45 MIN­UTES (+ COOL­ING) SERVES 20 1 cup (160g) pine nuts

500g but­ter, soft­ened

2 cups (440g) caster sugar 2 ta­ble­spoons finely grated

or­ange zest

8 eggs

3 tea­spoons finely chopped fresh

rose­mary leaves

2 tea­spoons fen­nel seeds, crushed 3 cups (480g) fine semolina

2 cups (240g) al­mond meal

11/3 cups (200g) plain flour 1 ta­ble­spoon bak­ing pow­der

1/3 cup (80ml) freshly squeezed

or­ange juice

11/3 cups (375g) greek-style

nat­u­ral yo­ghurt

6 medium oranges (1.4kg), peeled,

sliced cross­ways greek-style nat­u­ral yo­ghurt,

ex­tra, to serve


2 cups (440g) caster sugar

1 cup (250ml) wa­ter

1 cup (250ml) freshly squeezed

or­ange juice

1 medium or­ange (240g), rind

re­moved, cut into long, thin strips 2 small fresh rose­mary sprigs 1 Pre­heat oven to 200°C/180°C fan. Grease 2 x 22cm spring­form pans. Line bases and sides with three lay­ers of bak­ing pa­per.

2 Place half the pine nuts in a small fry­ing pan. Stir con­tin­u­ously over medium heat for 2 min­utes or un­til golden. Re­move from pan, cool slightly, then pulse in a food pro­ces­sor un­til finely chopped.

3 Beat but­ter, sugar and zest in a large bowl with an elec­tric mixer un­til light and fluffy. Beat in eggs, one at a time. Add rose­mary, fen­nel seeds and chopped pine nuts. Fold in com­bined sifted semolina, ground al­monds, flour and bak­ing pow­der al­ter­nately with juice and yo­ghurt. Di­vide mix­ture evenly be­tween pans, smooth­ing the sur­faces. Scat­ter re­main­ing pine nuts over mix­ture, then press lightly into bat­ter.

4 Bake cakes, swap­ping pans af­ter 40 min­utes, for 1 hour or un­til golden and a skewer in­serted into the cen­tres comes out clean.

5 Mean­while, make rose­mary syrup.

6 Pour ⅔ cup (160ml) rose­mary syrup over or­ange slices in a medium bowl. Cover and re­frig­er­ate un­til re­quired. Pour re­main­ing hot syrup over hot cakes. Cool cakes in pans.

7 Serve cakes with oranges in rose­mary syrup and ex­tra yo­ghurt.


Stir sugar, the wa­ter, juice, rind and rose­mary in a saucepan over medium heat for 1 minute or un­til sugar dis­solves. Bring to the boil.

Re­duce heat. Sim­mer for

5 min­utes or un­til syrupy.

“The or­ange cake would be per­fect served up with a glass of fra­grant, gen­tly sweet, low-al­co­hol sparkling Moscato and then per­haps an­other one, fol­lowed by a small cup of strong espresso.” Max Allen, wine ex­pert

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