Brown sugar, orange and hazelnut syrup cake with strawberry and orange salad and mascarpone
Photo by Tam West
Thin, soft orange and hazelnut cake, soaked in orange syrup, is served in slices with a salad of strawberries and oranges, and mascarpone.
For the cake
|1 tsp||Vanilla extract|
|200 g||Brown sugar|
|2 Tbsp||Orange flower water, optional|
|1||Orange, zest only|
|100 g||Hazelnuts, finely ground|
|¼ cup||Hazelnuts, coarsely chopped for the top of the cake|
For the syrup
For the salad, and to serve
To make the cake
- Heat the oven to 200C. Butter and paper the bottom of a 10cm x 35cm shallow tin (or equivalent volume in a different shaped tin).
- Beat the butter, vanilla and sugar until pale and fluffy. Beat in the egg.
- Stir in the orange flower water (if using), zest, flour and ground hazelnuts and spread into the tin. Sprinkle the top with the chopped nuts.
- Place in the oven and bake 15-20 minutes or until a skewer inserted into the middle comes our clean.
- Remove from the oven, cool and take out of the tin.
To make the syrup
- While the cake is cooking, put the water, juice and sugar into a saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 3 minutes then remove from the heat.
- Once the cake is cooked put it on to a deepish serving platter and pour the syrup evenly over it. Cool, spooning the syrup over the cake occasionally.
To make the salad
Put the strawberries, orange zest, segments and juice into a bowl and mix gently
Use a spatula to serve the cake in slices with the salad on the side and a dollop of mascarpone.
Ray's three course seasonal menu fror six also includes scallop, bacon and green bean salad and panfried lamb shortloin with greens and greek lemon sauce.