Name: Nut cake with caramelised orange slices
Yield: 0 serving
Cuisine: Bake
Ingredients: 190.00 ml castor sugar; 125.00 ml water hot; 65.00 ml orange liqueur; 3.00 orange sliced; 200.00 g butter; 200.00 ml castor sugar; 3.00 eggs extra-large; 270.00 ml flour self-raising; 125.00 ml flour cake; salt pinch; 100.00 g macadamia nuts toasted and chopped; 80.00 ml Buttermilk

Recipe Disclaimer

Tap for method

Ingredients (12)

CARAMELISED ORANGE SLICES

190.00 ml	castor sugar
125.00 ml	water — hot
65.00 ml	orange liqueur
3.00	orange — sliced

CAKE

200.00 g	butter
200.00 ml	castor sugar
3.00	eggs — extra-large
270.00 ml	flour — self-raising
125.00 ml	flour — cake
	salt — pinch
100.00 g	macadamia nuts — toasted and chopped
80.00 ml	Buttermilk

Tap for ingredients

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.