Whole tangelo cake
Tangelos are a cross between a grapefruit and a tangerine, tasting more like the latter but closer in size to the former. You need four for this recipe. Any citrus fruit of similar size can be substituted in this moist, exquisite and fruity cake.
May 31, 2010 2:00pm- Serves 16
- 1 hr 5 mins cooking
ingredients
Whole tangelo cake
- 2 tangelos (420g)
- 125 gram butter, chopped
- 1 1/2 cup (330g) caster sugar
- 2 eggs
- 1 cup (150g) self-raising flour
- 1/2 cup (75g) plain flour
- 1/2 cup (45g) desiccated coconut
Tangelo syrup
- 1 cup (220g) caster sugar
- 1 tangelo, rind of, sliced thinly
- 2/3 cup (160ml) tangelo juice
- 1/3 cup (80ml) water
method
Whole tangelo cake
- 1
Place tangelos in medium saucepan; cover with cold water. Bring to the boil; drain. Repeat process two more times; cool to room temperature.
- 2
Preheat oven to 180°C/160°C fan-forced. Grease deep 22cm-round cake pan; line base and side with baking paper.
- 3
Halve tangelos; discard seeds. Blend or process tangelo until pulpy; transfer to large bowl.
- 4
Beat butter, sugar and eggs together in small bowl with electric mixer until light and fluffy. Add butter mixture to tangelo pulp; stir until combined.
- 5
Stir in sifted flours with coconut; pour mixture into pan. Bake about 45 minutes.
- 6
Meanwhile, make tangelo syrup. Using wooden spoon, stir ingredients in small saucepan over heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, 2 minutes. Pour into medium heatproof jug.
- 7
Stand cake 5 minutes before turning, top-side up, onto wire rack over tray. Pour hot tangelo syrup over hot cake. Return any syrup that drips onto tray into jug; pour over cake. Serve cake warm.