Orange, fennel and pine nut cake
- 1 cup (160g) pine nuts
- 500 gram butter, softened
- 2 cup (440g) caster sugar
- 2 tablespoon finely grated orange rind
- 8 eggs
- 3 teaspoon finely chopped fresh rosemary leaves
- 2 teaspoon fennel seeds, crushed
- 3 cup (480g) fine semolina
- 2 cup (240g) ground almonds
- 1 cup (200g) plain flour
- 4 teaspoon baking powder
- 1/3 cup (80ml) freshly squeezed orange juice
- 1 cup (375g) greek-style yoghurt, plus extra, to serve
- 6 oranges (1.4kg), peeled, sliced crossways
- 2 cup (440g) caster sugar
- 1 cup (250ml) water
- 1 cup (250ml) freshly squeezed orange juice
- 1 orange (240g), rind removed, cut into long thin strips
- 2 fresh rosemary sprigs
Orange, fennel and pine nut cake with oranges in rosemary syrup
- 1Preheat oven to 180°C. Grease two 22cm springform pans. Line base and sides with three layers of baking paper.
- 2Place 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.
- 3Beat 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.
- 4Fold 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.
- 5Bake cakes 1 hour, swapping pans after 40 minutes, or until golden and a skewer inserted into the centre comes out clean.
- 6Meanwhile, 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.
- 7Pour 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.
- 8Serve 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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