125 g Butter or margarine
1/2 c Caster sugar
Grated rind and juice of 1
-orange and 1
Lemon or lime; (1/2 cup)
2 Eggs
1 c Self-raising flour; sifted
1/2 c Plain flour; sifted
1/2 c Ground almonds
1/4 c Buttermilk; (or milk)
-SYRUP-
1 c Orange juice
1/2 c Caster sugar
1 Cinnamon stick
1. Cream butter and sugar together until light and fluffy. Beat in
rind.
2. Add eggs one at a time, beating well after each addition. Mix
together flours and almonds.
3. Blend flour mixture into creamed mixture alternatively with
combined juices and buttermilk.
4. Pour into a greased and lined 20 cm round cake tin. Bake in a
moderate oven (180C) for 25 to 30 minutes or until a skewer inserted
in the center comes out clean.
5. To prepare syrup: Place juice, sugar and cinnamon stick in a small
saucepan. Bring to the boil.
6. Boil for 2 to 3 minutes, without stirring.
7. Pierce top of cake in several places with a skewer.
8. Pour syrup over hot cake in tin. Allow cake to cool in tin before
removing. Serve with cream. Store in an airtight container.
NOTES : Makes 1 cake. Preparation time: 45 minutes.
Yields
1 servings