The Australian Women\'s Weekly Food - Issue 27 2017

(Wang) #1

46 AWW FOOD • ISSUE TWENTY SEVEN


DID YOU


KNOW?
Valencia oranges are
an Australian variety.
They have seeds and
their flesh is sweet,
richly coloured and
very juicy. They’re
smaller than navel
oranges, are
smooth−skinned, and
often green−tinged
because they ripen in
warmer weather,
rather than the cold
weather, known for
giving oranges their
bright orange colour.

“This simple olive oil cake, with flavours redolent


of the Mediterranean, is a favourite of mine, for


its beautiful moist crumb and citrus flavour.”


Sophia Young, Style Director, AWW Cookbooks

OLIVE OIL
MARMALADE CAKE
PREP + COOK TIME 1 HOUR 15 MINUTES
(+ STANDING & COOLING) SERVES 12

⅔ cup (160ml) extra virgin olive oil
1 cup (285g) orange marmalade
3eggs
1 cup (120g) ground almonds
⅔ cup (100g) plain flour
3 teaspoons baking powder
¼ cup (60ml) orange juice

ORANGE SYRUP
1 medium orange (240g)
⅔ cup (160ml) orange juice
¼ cup (60ml) water
¼ cup (85g) honey
1 cinnamon stick
3 whole cloves

1 Preheat oven to 170°C/150°C fan.
Grease and line a deep 20cm round
cake pan with baking paper.
2 Beat oil and marmalade in a
medium bowl with an electric mixer
until pale and fluffy. Beat in eggs,
one at a time.
3 Sift ground almonds, flour and
baking powder into a large bowl.
Add almond mixture and juice to
marmalade mixture; beat on low

speed until just combined. Spread
mixture into pan.
4 Bake cake for 55 minutes or until
a skewer inserted into the centre
comes out clean. Leave cake in pan
for 30 minutes before turning,
top−side up, onto a wire rack.
5 Meanwhile,make orange syrup.
6 Pierce the top of the cake
randomly with acake skewer. Slowly
pour the warm syrup over the cake,
allowing the syrup to be absorbed.
Serve warm or at room temperature.

ORANGE SYRUP
Using a vegetable peeler, thinly peel
rind from orange, with as little white
pith as possible; cut rind into thin
strips. Place rind and remaining
ingredients in a small saucepan; bring
to the boil. Reduce heat; simmer for
15 minutes or until syrup thickens
slightly. Remove from heat; cool
syrup for 10 minutes. Remove
cinnamon stick and cloves to serve.

In Season

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