Schwartz September 2019

Spiced Honey, Ginger & Orange Cake topped with a Spiced Caramel Sauce with Walnuts, Pistachios & Orange

Nick Bailey, chef at the Fritton Arms in Norfolk
Serves: 12-14
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Ingredients

  • FOR THE CAKE
  • 5 eggs
  • 1 cup yoghurt
  • 2 cups sugar
  • 5 tbsp ground almonds
  • 1 orange zest
  • 1 lemon zest
  • 1.5 cups flour
  • 1 cup semolina
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • FOR THE TOPPING
  • 50g brown sugar
  • 3 tbsp water
  • 50g butter
  • 2 tbsp cream
  • 2 tsp all spice
  • ½ orange zest
  • Handful pistachios, chopped
  • Handful walnuts, chopped

Method

  1. Place all the cake ingredients into a bowl and mix well. Pour into a well-greased 9 inch square tin
  2. Cook for 30 minutes on 180°C until golden
  3. For the topping, caramelise the sugar and water then add the butter and stir
  4. Once melted, add the cream and let it simmer for five minutes until thick and creamy. Add the all spice, zest and nuts
  5. Drizzle topping over the cake until covered evenly and leave to cool


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