It’s tangelo season! I love tangelos and so when I saw them appear in my local this week, I had to make this cake. The actual recipe (in Falling Cloudberries – Tessa Kirros) doesn’t call for them, but they make a tasty addition. The recipe is great as it can be a simple and easy to make cake, or you can easily fancy it up for entertaining. There are many spins on the original recipe so it can be made time and time again with a variety of twists.
You can make this is cake in a few different ways:
I have added a candied tangelo peel to place on the top of the cake with the syrup. The candied tangelo peel step can be taken out.
The syrup can also be made without the tangelo juice. Just replace with 1 cup of water.
Feeling adventurous? You can also make the candied peel and/or rose water syrup with other citrus: lemon, orange, mandarin (mandarin just for a candied peel top) will all work. Use the same cup quantities given, which may require using more or less of these fruits.
yogurt and semolina syrup cake
125g butter. Softened.
230g (1 cup) caster sugar
250g (1 cup) plain yoghurt (European is best as it’s not too thick or thin)
1 tbs rosewater (This is the given amount – I am not a super sweet lover, but I do find this is a safe amount of rosewater. I add a tad more either in the cake, or in the syrup mixture. Make the cake according to the quantities given first and then if you feel it is playing it safe on the rosewater add a dash more next time)
3 eggs. Separated.
Grated rind of a lime (use a microplane for fastest and best results)
125g (1 cup) plain flour
125g (1 cup) semolina
2 tsp baking powder
55 g (1/2 cup) ground almonds
rose water + tangelo syrup
1 cup of tangelo juice (I used 2.5 tangelos)
1 tsp of rose water (I put in 2)
230g caster sugar
candied tangelo peel
Peel of 2 tangelos. Julienned. (So that I wasn’t wasteful, I used a parring knife to peel the tangelos that I used for the juice – visual steps included in the recipe method below)
250 g (1 cup) caster sugar
250 ml (1 cup) water
Preheat oven to 180 degrees Celcius.
Grease and flour a 22 cm square tin. You can also use a round tin (I do as I don’t own a square one) but the cake will take longer and end up higher.
Cream the butter and sugar.
Mix in yoghurt, rose water, egg yolks and lime rind.
Sift in flour, semolina and baking powder. Mix well.
Add the ground almonds. Mix well.
In another bowl, whisk egg whites until soft peaks form.
Carefully fold into the mixture until well incorporated.
Pour the batter in the tin. Bake for 45 minutes or until cake is deep golden and a knife stuck in comes out clean.
Leave to cool.
Meanwhile, make the syrup.
the candied tangelo
Juice the tangelos (1 cup of juice) required for the rose water + tangelo sugar syrup. Set aside.
Peel 2 tangelos. If you are peeling the tangelos used for the juice, use a parring (or small, sharp knife) to peel and separate the left over flesh from the skin. To remove the flesh, use the knife on it’s side, and push the knife away from you to take the flesh off from the skin.
Finely slice – julienne – the peel. Discard the smaller bits of peel that are left over from julienning the majority of the peel piece.
Add the julienned peel to a saucepan and cover with water. Boil on the stovetop for about 10-15 minutes (til soft) to remove the bitterness. Drain.
Add the 1 cup of caster sugar and 1 cup of water to the saucepan. Cook on med-high until the sugar has dissolved.
Add the tangelo peel. Bump up to high. Cook, watching, stirring occasionally, until it is cooked down to your liking. I cooked for 19 minutes – I like it quite dark.
the rose water + tangelo sugar syrup
Place the tangelo juice, rosewater and 230 g of caster sugar in a small-medium saucepan and boil for about 5 minutes. Stir occasionally.
Add the candied peel to the rose water + tangelo sugar syrup.
Gradually pour the hot syrup over the cake. Stop and let sit for awhile in between pours.
Arrange as much as you would like of the candied tangelo peel over the top of the cake.
Leave to sit. Remove the cake from the tin. Re-arrange the peel on top if needs be.
This can be portioned, wrapped in glad wrap, and frozen for morning teas and work. I would recommend holding off on the candied peel if your intention is to freeze. But still do the syrup.