CLEMENGOLD CITRUS CAKE WITH CARDAMOM SYRUP

Ingredients

• 1 Tbsp unsalted butter

• 390 ml ClemenGold juice

• 600 ml cake flour, sifted

• 1 1/2 tsp baking powder

• 125 ml butter, at room temperature

• 30 ml clemengold zest

• 30 ml maple syrup, for drizzling

• 4 free range egg, yolks

• 5 ml orange essence

• salt

• 75 g caster sugar

• 4 cardomom pods, kept whole

• 4 cardomom pods, seeds removed & pounded

Cooking Instructions

1. Preheat oven to 180 °C.

2. Grease a bundt pan with butter.

3. Sift the flour, baking powder and salt together.

4. Cream the butter (125 ml) and sugar (100 ml) until pale and fluffy.

5. Add eggs, one at a time and then the orange essence.

6. Combine with dry ingredients, maple syrup, juice and zest.

7. Pour into greased pan and bake for 45 mins. The cake is done when a skewer is inserted and

8. comes out clean.

9. Remove from oven and pour half of the warm syrup (see syrup recipe below) over the cake.

10. Leave to cool for 10 mins before turning out.

11. Heat the remaining syrup slightly and pour over cake just before serving.

For the syrup: In a small saucepan, simmer the juice (240 ml or 1 cup), cardamom and sugar (200 ml) until it forms a syrup. It will take about 10 mins, then add butter (15 g).

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