Orange and saffron cake

Deliciously moist syrupy cake, perfect with a dollop of creme fraiche.

INGREDIENTS

115g butter (softened)
1 orange (all of the zest and juice squeezed from half)
245g golden caster sugar
2 eggs (beaten)
175g fine polenta or cornmeal
100g ground almonds
1 1/2 tsp baking powder
300ml orange juice
pinch Bart saffron strands
1 Bart cinnamon stick
from 4 oranges oranges segments
115g stoned dates (roughly chopped)
icing sugar (to dust)
CuisineIndian
SeasonSpring, Summer, Autumn, Winter
LifestyleIndulgent, Treat
OccasionsFood with Friends, Easter, Christmas, Halloween, Bonfire Night, Summer, Alfresco
CoursesDessert, Cakes & Sweet Treats
Cook Time30 Minutes
Prep Time30 Minutes

METHOD

  1. Preheat the oven to 180C/Gas 4. Grease and line the base of 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 juice squeezed from half the orange.
  4. Spoon the mixture into the prepared tin and bake for 30-35 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 the remaining 130g sugar into a pan and heat gently until 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.
  7. Place the orange segments and dates in the remaining syrup and leave to cool.
  8. Sift icing sugar over the cake, cut into portions and serve with the fruit in syrup.

Orange and saffron cake

Deliciously moist syrupy cake, perfect with a dollop of creme fraiche.

115g butter (softened)
1 orange (all of the zest and juice squeezed from half)
245g golden caster sugar
2 eggs (beaten)
175g fine polenta or cornmeal
100g ground almonds
1 1/2 tsp baking powder
300ml orange juice
pinch Bart saffron strands
1 Bart cinnamon stick
from 4 oranges oranges segments
115g stoned dates (roughly chopped)
icing sugar (to dust)
  1. Preheat the oven to 180C/Gas 4. Grease and line the base of 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 juice squeezed from half the orange.
  4. Spoon the mixture into the prepared tin and bake for 30-35 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 the remaining 130g sugar into a pan and heat gently until 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.
  7. Place the orange segments and dates in the remaining syrup and leave to cool.
  8. Sift icing sugar over the cake, cut into portions and serve with the fruit in syrup.

Products Used

BART3088 JAR SMALL SPICE SAFFRON
BART3088 JAR SMALL SPICE CINNAMON STICKS

X