Name: Orange, fennel and pine nut cake with orange sinrose mary syrup
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 20
Ingredients: 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; Rosemary syrup; 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 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.

ORANGE, FENNEL & PINENUT CAKE WITH ORANGE SINROSE MARY SYRUP

Serves 20

Prep

35M

Cook

1H 10M

Total

1H 45M

Ingredients

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

Rosemary syrup

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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