Nut cake with caramelised orange slices

Recipe from: 10/15/1998 12:00:00 AM
Ingredients 14
Servings 0
Time

Ingredients

  • CARAMELISED ORANGE SLICES
  • 190
    ml
    castor sugar
  • 125
    ml
    hot water
  • 65
    ml
    orange liqueur
  • 3
    oranges, thickly peeled and cut into thick slices
  • CAKE
  • 200
    g
    butter
  • 200
    ml
    castor sugar
  • 3
    extra-;large eggs
  • 270
    ml
    self-;raising flour
  • 125
    ml
    cake flour
  • pinch salt
  • 100
    g
    macadamia nuts, toasted and coarsely chopped
  • 80
    ml
    buttermilk
 

Method

 
Heat the sugar and half the water in a small saucepan and stir over low heat until the sugar has dissolved. Bring to the boil and cook without stirring until a golden caramel colour. Remove from the stove plate and stir in the liqueur and remaining hot water (the sauce will form hard pieces of caramel). Return to the stove plate and stir over low heat until all the pieces of caramel have dissolved. Pour the hot syrup over the orange slices, cover and leave for two hours. Drain the orange slices, but reserve the syrup. Preheat the oven to 180 °C and spray a 20 cm cake tin with non-stick spray or butter lightly. Beat the butter and castor sugar together until light and fluffy. Beat in the eggs one by one, beating well after each addition. Sift the dry ingredients together. Mix the dry ingredients and nuts with the butter mixture, alternating with the buttermilk. Turn the batter into the prepared cake tin and bake for 50 to 60 minutes or until a testing skewer comes out clean. Cool the cake in the cake tin for 10 minutes before turning out onto a serving platter. Pierce holes all over the cake and pour over two thirds of the syrup. Slice and serve hot or at room temperature with cream or plain yoghurt. Makes a medium cake.
 

Read more on: bake
 

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