Mollie Makes - - Winter Luxe -


Q 3 tbsp un­salted but­ter Q 100g (3½oz) packed light brown sugar Q 1 tbsp honey Q 2 tsp fresh le­mon juice Q 5-8 thin cit­rus slices Q 250g (9oz) plain flour Q 2 tsp bak­ing pow­der Q ½ tsp flake kosher sea salt Q ½ tsp ground cin­na­mon Q ½ tsp ground car­damom Q 4 large eggs Q 265g (9¼oz) gran­u­lated sugar Q 120ml (4fl oz) ex­tra vir­gin olive oil Q 60ml (2fl oz) fresh or­ange or blood or­ange juice Q 60ml (2fl oz) fresh le­mon or lime juice Q 3 tbsp whole milk Q 2 tsp pure vanilla ex­tract Q 1 tsp grated or­ange zest


Q 20cm (77/ 8") round cake tin Q Parch­ment pa­per Q Small saucepan Q Medium bowl Q Whisk Q Stand mixer Q Wire rack The fam­ily’s round, the ket­tle’s on, then you un­veil this win­ter treat in all its syrupy glory – star baker, take your crown.

When you need to pull some­thing a bit spe­cial out of the bag, this recipe will do it. It’s sim­ple to make, but burst­ing with sweet honey, spices and juicy fruit flavour. And can we talk about those cit­rus slices glow­ing like ru­bies and am­ber? Sea­sonal styling just hit the kitchen and we’re sold.

Pre­heat the oven to 190°C/ 375°F/Gas Mark 5. Grease the cake tin well with un­salted but­ter and line the bot­tom of the tin with parch­ment pa­per, cut to fit.

In a small saucepan, com­bine the but­ter, brown sugar, honey and le­mon juice and heat over a low heat, whisk­ing un­til the sugar has dis­solved. Re­move from the heat and pour the syrup into the pre­pared cake pan. Ar­range the cit­rus slices over the bot­tom of the pan in an even layer, over­lap­ping them to en­sure the en­tire bot­tom of the pan is cov­ered. Set aside.

In a medium bowl, stir to­gether the flour, bak­ing pow­der, salt, cin­na­mon and car­damom un­til blended. Set aside.

In the bowl of a stand mixer fit­ted with the pad­dle at­tach­ment, beat the eggs, gran­u­lated sugar and oil on a medium-low speed un­til smooth. Next add the or­ange juice, le­mon or lime juice, milk, vanilla and or­ange zest, and mix un­til in­cor­po­rated. Grad­u­ally add the flour mix­ture and then mix un­til just blended.

Fill the cake tin three-quar­ters full with the bat­ter and bake for 30 to 40 min­utes, or un­til a tooth­pick or skewer in­serted into the cen­tre of the cake comes out clean. Al­low it to cool in the pan for 10 min­utes, then in­vert it onto a wire rack, peel off the parch­ment pa­per, and al­low to cool com­pletely be­fore slic­ing up and serv­ing.

First We Eat This recipe ap­pears in First We Eat: Good Food for Sim­ple Gather­ings from My Pa­cific North­west Kitchen by Eva Kos­mas Flores (£26.99), pub­lished by Abrams. www.abrams­

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