Orange, fennel and pine nut cake with orange sinrose mary syrup

The combination of sweet orange cake and fragrant fennel works perfectly together to create a flavour-packed dessert, perfect for people who don't have a massive sweet-tooth.
1H 10M
1H 45M


Orange, fennel and pine nut cake
Rosemary syrup


Orange, fennel and pine nut cake with oranges in rosemary syrup

1.Preheat oven to 180°C. Grease two 22cm springform pans. Line base 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; pulse in a food processor until finely chopped.
3.Beat butter, sugar and rind 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.
4.Fold in combined sifted semolina, ground almonds, flour and baking powder alternately with juice and yoghurt. Divide mixture evenly between pans, smooth the surface. Scatter remaining pine nuts over mixture; press lightly into batter.
5.Bake cakes 1 hour, swapping pans after 40 minutes, or until golden and a skewer inserted into the centre comes out clean.
6.Meanwhile, make rosemary syrup: Stir sugar, the water, juice, rind and rosemary in a medium saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat; simmer for 5 minutes or until thickened slightly.
7.Pour cup (160ml) rosemary syrup over orange slices in a medium bowl. Cover; refrigerate until required. Pour remaining hot syrup over hot cakes. Cool cakes in pan.
8.Serve cakes with oranges in rosemary syrup and extra yoghurt.

The cake can be made up to 2 days ahead and will keep in an airtight container for up to 4 days. You will need about 8 oranges for this recipe.


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