| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Super1 | 1 | servings | |
INGREDIENTS
| 125 | g | Butter or margarine |
| 1/2 | c | Caster sugar |
| Grated rind and juice of 1 orange and 1 | ||
| Lemon or lime; (1/2 cup) | ||
| 2 | Eggs | |
| 1 | c | Self-raising flour; sifted |
| 1/2 | c | Plain flour; sifted |
| 1/2 | c | Ground almonds |
| 1/4 | c | Buttermilk; (or milk) |
| 1 | c | Orange juice |
| 1/2 | c | Caster sugar |
| 1 | Cinnamon stick |
INSTRUCTIONS
SYRUP 1. Cream butter and sugar together until light and fluffy. Beat in rind. 2. Add eggs one at a time, beating well after each addition. Mix together flours and almonds. 3. Blend flour mixture into creamed mixture alternatively with combined juices and buttermilk. 4. Pour into a greased and lined 20 cm round cake tin. Bake in a moderate oven (180C) for 25 to 30 minutes or until a skewer inserted in the center comes out clean. 5. To prepare syrup: Place juice, sugar and cinnamon stick in a small saucepan. Bring to the boil. 6. Boil for 2 to 3 minutes, without stirring. 7. Pierce top of cake in several places with a skewer. 8. Pour syrup over hot cake in tin. Allow cake to cool in tin before removing. Serve with cream. Store in an airtight container. NOTES : Makes 1 cake. Preparation time: 45 minutes. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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