Regular readers will know that while I love baking I don’t have an overly sweet tooth. Put a mud cake or cupcake in front of me and the response is usually, meh. Place a cheese board within a 5 kilometre radius of me and watch me run and attack it.
The cake I will always eat is a syrup cake. I know – they are usually pumped full of sugar which contradicts everything I just said. What I love about them is their moistness. Part of this is due to the fact that most syrup cakes are made with semolina, almond meal or polenta, which keeps cake soft. But drenching a hot cake in hot flavoured sugar water also goes a long way in ensuring a cake stays beautifully fresh and soft.
And as is often the way, every time I make a syrup cake and offer it to the Hungry Dad he reminds me of how much he doesn’t like syrup cake – in a nice way but still #grrrrr
This pistachio and orange syrup cake uses polenta for the moistness and citrus for the zesty kick. Word to the wise – serve this cake on a plate with a fork and plenty of serviettes on hand #messy
It sounds posher and tricker than it is – the cake itself is a one bowl wonder and the syrup is just sugar and juice boiled together until thick. That syrup is then poured over the warm cake. See, super easy. The only technical piece of equipment you will need is a zester #notTechnical
I love this cake and can’t wait to make it again. It is also a great dessert as it can be made ahead. And if you’re fridge is egg-less you can still make this easy, delicious syrup cake!
125 grams diced butter at room temperature
300 grams thick Greek yogurt – unflavoured
2 cups self-raising flour
½ teaspoon bicarb soda
¾ cup of water
2/3 cup shelled pistachios
2/3 cup caster sugar
¾ cup orange juice
¾ cup caster sugar
LET’’S GET TO IT:
Preheat oven to 160C and grease and line a 20cm round, deep cake tin.
In bowl of electric mixer beat everything except pistachios together until pale and creamy in colour.
Scrape down sides of bowl with spatula.
Using a silver spoon stir in nuts, then tip into cake tin.
Bake for around 60 minutes – if cake starts to brown too quickly place a piece of foil on gently on top of tin (not smothered over batter).
While cake is baking make syrup – in a small pan over stir caster sugar and orange juice together and slowly bring to the boil. Reduce heat to low, stirring occasionally, and simmer for 10 minutes.
When cake is baked, stand in tin for 10 minutes before removing to wire cooling rack.
Place plate under rack, stab holes into top of cake with skewer and pour warm syrup over warm cake.