| 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)
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