ORANGE, FENNEL & PINE NUT CAKE WITH ORANGES IN ROSEMARY SYRUP
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
3 teaspoons finely chopped fresh
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
11/3 cups (375g) greek-style
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
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