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This cake is better eaten a day or two after you’ve made it. Serve with the cream if you want to create a proper dessert, otherwise, eat as it is – it’s incredibly squidgy and fragrant.
5 eggs, separated
100g caster sugar
50g plain flour
1 x ¼ tsp salt
1 orange, zest
50g unsalted butter, melted
50g no-peel marmalade
250g caster sugar
2 tbsp lemon juice
1 lemon, zest
1x ½ vanilla pod, split and seeds scraped out
200g clotted cream
175g Greek yogurt
2½ tsp dried mint
15g pistachios, roughly chopped
1. Preheat oven to 180°C, gas mark 4. Grease a 24cm springform cake tin and line the sides and base with baking parchment. Beat the egg yolks and caster sugar in a mixer (or with handheld beaters) until light and creamy. While the machine is running on low speed, add the flour and semolina, followed by the salt, orange zest, butter and marmalade. Beat until smooth.
2. In a separate bowl, beat the egg whites until they form soft peaks and gently fold into the batter in three additions. Pour the batter into thecake tin and bake for 20 minutes, or until golden and a skewer inserted in the cake comes out clean.
3. While the cake is in the oven, make the syrup. Put all the ingredients, including both the vanilla pod and seeds, in a small saucepan with 300ml water and bring to the boil. Reduce the heat and simmer very gently for 10 minutes. The syrup will thicken but won’t be very thick. Set aside to cool a little.
4. While the cake is still warm and in its tin, cut into diamond shapes about 3cm wide. Discard the vanilla pod from the syrup and slowly pour all over the top of the cake. Leave the cake to cool, then remove from the tin.
5. To serve, whisk the cream and yogurt together until smooth. Fold in most of the mint. Serve a piece of cake with a spoonful of cream on top and a sprinkling of mint and pistachio.
Typical values per serving:
This recipe was first published in May 2012.