Name: Orange and almond cakes with honey syrup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/3 cup sour cream; 1/4 cup caster sugar; 30 gram butter, chopped, at room temperature; 1/2 cup self-raising flour; 1 pinch bicarbonate of soda; 1/3 cup almond meal; 1 1/2 tablespoon water; 1 teaspoon finely grated orange rind; 2 orange slices and thick cream, to serve; Honey syrup; 1/2 cup water; 1/4 cup caster sugar; 1 tablespoon honey; 2 teaspoon orange juice

Ingredients

1/3 cup sour cream

1/4 cup caster sugar

30 gram butter, chopped, at room temperature

1/2 cup self-raising flour

1 pinch bicarbonate of soda

1/3 cup almond meal

1 1/2 tablespoon water

1 teaspoon finely grated orange rind

2 orange slices and thick cream, to serve

Honey syrup

1/2 cup water

1/4 cup caster sugar

1 tablespoon honey

2 teaspoon orange juice

Method

1.Preheat oven to 160°C. Lightly grease 2 x 1-cup ramekins or stainless steel dariole moulds. Line base with baking paper.

2.In a bowl, using an electric mixer, beat sour cream, sugar and butter together until creamy.Sift together flour and soda. Add to cream mixture with almond meal, water and rind. Beat for 4-5 minutes, until mixture turns pale.

3.Place orange slices on base of prepared moulds. Divide cake mixture between moulds, smoothing top. Bake for 30-35 minutes, until cooked when tested with a skewer.

4.Combine all syrup ingredients in a saucepan. Stir over low heat for 2-3 minutes until sugar dissolves. Bring to the boil. Reduce heat to low and simmer, without stirring, for 5 minutes

5.Drizzle syrup onto cakes. Cool in ramekins for 10 minutes, before unmoulding on a wire rack to cool. Serve with remaining syrup and a dollop of cream.

If time is short, omit the syrup and serve with cream or pouring custard.
Note

Woman's Weekly Food

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Ingredients

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