2 navel oranges (about 220g each), washed
185g unsalted butter, softened
345g caster sugar
1 teaspoon vanilla extract
335g self-raising ﬂour
220g white sugar
juice of 2 navel oranges (you’ll need about 125ml or around ½ cup)
1Preheat the oven to 160°C (fan-forced). Lightly grease a 22cm springform tin and line the base with baking paper.
2Trim the ends of the oranges, cut them into quarters, and remove any seeds and the thick core. Roughly chop, then place, skin and all, in a food processor and pulse until finely chopped.
3Add the butter, caster sugar and vanilla and pulse until combined (don’t worry if it looks curdled). Add the eggs and pulse again, scoop into a bowl and fold in the flour until just combined. It’s not supposed to be a smooth batter so don’t overmix.
4Spoon the batter into the prepared tin and gently smooth the surface. Bake for 55-60 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then remove and place on a wire rack, the right way up.
5For the orange syrup, working quickly, combine the sugar and orange juice in a bowl, then spoon over the warm cake. Set aside to crystallise and cool.
Note: The cake will keep in an airtight container in the fridge for up to one week, but leftovers won’t last more than a couple of hours!
No celebration of Spanish food and wine should be without a sherry – and this simple citrus laden cake demands one. Not a fino or amontillado but a richer, sweeter oloroso style. Of course, there’s oodles of oloroso from Jerez on the retail shelves but it’s nice to showcase one of Australia’s historic fortified winemakers. It’s labelled not as an oloroso but still carries its original DP38 byline – Rich Rare Apera, Australia’s politically correct name for sherry. It’s definitely rich but with a clean, spirit-driven finish that laps up the intensity of the cake. Sip the Seppeltsfield DP38 cool to enhance the pleasure.