ORANGE AND SAFFRON CAKE

2015-03-03
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  • Cook Time : 0m
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Vital Statistics

Preparation Time

30 minutes

Cooking Time

30 Minutes

Serves

8

Ingredients

  • 115g softened butter
  • zest of 1 orange & the juice of half an orange
  • 245g golden caster sugar
  • 2 eggs, beaten
  • 175g fine polenta or cornmea
  • 100g ground almonds
  • 1½ tsp Baking Powder
  • 300ml orange juice
  • pinch Bart Saffron Strands
  • 1 Bart Cinnamon Stick
  • 4 oranges, peeled & segmented
  • 115g stoned dates, roughly chopped
  • icing sugar for dusting
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    1. Preheat the oven to 180c/Gas 4. Butter and base line a 20cm round cake tin.
    2. Put the butter, orange zest and 115g sugar in a bowl and beat together until light and creamy. Gradually beat in the eggs.
    3. Mix together the polenta, ground almonds and baking powder and fold into the creamed mixture with the orange juice.
    4. Spoon the mixture into the prepared tin and bake for 30-40 minutes until well risen. Leave to cool in the tin for a few minutes.
    5. Make the syrup. Put the orange juice, saffron, cinnamon and 130g sugar into a pan and heat gently unitl the sugar dissolves. Bring to the boil and simmer for 4 minutes until syrupy, strain into a jug.
    6. Place the cake in a deep serving dish and using a skewer, make holes in the warm cake. Pour three quarters of the syrup over the cake and leave for 30 minutes./li>
    7. Place the orange segments and dates in the remaining syrup and leave to cool./li>
    8. Sift icing sugar over the cake, cut into portions and serve with the fruit in syrup./li>

 

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