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Orange, cashew and saffron syrup cake
Serves 10 Cakes, Bread and Pastries
Ingredients
- 175g unsalted butter, softened
- 175g soft light brown sugar
- grated zest of 1 orange (juice reserved)
- 3 eggs, lightly beaten
- 2tbsp orange flower water
- 225g self-raising flour
- 1tsp baking powder
- 75g cashew nuts, finely ground
- crème fraîche or Greek yoghurt, to serve
For the orange and saffron syrup
- pared zest and juice of 2 oranges
- 125g caster sugar
- 1⁄2tsp saffron strands
Method
Preheat the oven to 170C/150F/ Gas 3 and grease and line a 1kg loaf tin. Using electric beaters, beat the butter, sugar and orange zest together until pale and creamy. Gradually whisk in the eggs and orange flower water a little at a time until combined, adding a little flour each time to prevent the mixture curdling. Fold in the remaining flour, baking powder and ground cashews until evenly combined.
Spoon into the prepared tin and smooth the surface, making a slight indent in the centre. Bake for 11⁄4 hours, covering the surface of the cake with foil after 45 minutes if it begins to brown. Pierce the cake with a skewer; if it comes out clean, the cake is ready.
Meanwhile, make the syrup. Place the juice of all 3 oranges and the sugar in a saucepan and bring slowly to the boil, stirring until the sugar is dissolved. Add the zest and simmer for 5 minutes or until the mixture is thickened and syrupy. Remove from the heat and stir in the saffron. Set aside to infuse, keeping it warm.
As soon as the cake is cooked, pierce holes all over the surface using a metal skewer. Spoon over two-thirds of the syrup and leave the cake to cool in the tin.
Turn the cake out onto a platter. Slice and serve drizzled with the remaining syrup and crème fraîche or Greek yoghurt.
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