FULL OF ZEST

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

The Queensland Times - - WEEKEND - 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.

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