Tubarosa cooks – 13 – Citrus Syrup (Toffee) Cake
From Stephanie Alexander’s The Cook’s Companion – Yogurt and citrus syrup cake. Click more for recipe
75g Self-Raising Flour
1tsp Baking Powder
1 1/4 cups semolina
(For the above 3 ingredients I substituted 75g + 1 1/4 cups plain flour and 2 tsp Baking Powder)
3/4 cup castor sugar (I only used 1/2 cup)
2/3 cup olive oil
3/4 cup plain yogurt
1/2 cup citrus juice
(I used Lyn & Tony’s home grown mandarins and tangelos – you’ve never tasted anything like it!)
grated zest of 1 large or 2 small citrus
2 citrus fruit
1 cup castor sugar
1 cup water
Preheat the oven to 180C and butter an 18-20cm spring form tin and line with baking paper
Sift the flour and baking powder (+ semolina if using) into a bowl and stir in the sugar.
In a separate bowl, lightly whisk the eggs, oil and yogurt. Stir in the juice and zest.
Make a well in the dry ingredients and stir in the citrus mixture until smooth.
Pour into prepared tin and bake for about 45 minutes or until a skewer inserted into the
centre of the cake comes out clean.
While the cake is baking, make the syrup. Peel the zest from the citrus using a knife, or a zester.
I used a knife and scraped of the white pith and then julienned the zest into fine strips.
Dissolve the sugar in the water in a small saucepan over a moderate heat.
Increase the heat and add the zest.
Simmer without stirring for 10-15 mins.
Remove the syrup from the heat, but keep warm. When the cake is out of the oven,
allow it to cool in the tin for 5 minutes.
Remove the cake from the tin and paper and transfer to your serving plate
(preferably one with a small lip)
Pierce the cake all over using a skewer and slowly pour the warm syrup over the top,
allowing it to seep in.
*When I served this cake, I left the syrup off with the intention of re-warming it to pour over the cake
just before serving (in order to serve a warm cake).
I popped the syrup back over the heat and very quickly got distracted by this small cherub-like person.
and when I returned to the pan it had cooked for too long! I poured it over the cake anyway and it form an extremely delicious
(but a bit hard on the fillings) hard citrus toffee top!
Serve with yogurt mixed with a little vanilla and sweet citrus juice!