- 360 g white sugar
- 4 free-range eggs
- 3 T naartjie zest (± 8 naartjies)
- 8 cardamom pods, seeds removed, roasted and crushed
- 125 g unsalted butter, melted
- 275 g cake flour
- 1 t fine salt
- 2 t baking powder
- 1 cup full-cream milk
- Icing sugar, for dusting
- For the syrup:
- 1¼ cups fresh naartjie juice
- 250 g white sugar
- 30 g unsalted butter
- 12 cardamom pods, seeds removed, roasted and crushed
Preheat the oven to 180°C. Whisk the sugar, eggs and naartjie zest until light and fluffy.
Add the cardamom seeds and melted butter.
Sift the dry ingredients and add to the mixture alternately with the milk.
Spoon the mixture into a lined and greased 24 cm cake tin.
Bake for 40 minutes, or until cooked through.
To make the syrup, place all the ingredients in a small saucepan and bring to the boil, stirring continuously.
Remove the cake from the oven, but leave it in the tin. Prick holes into the surface using a skewer. Pour the hot syrup over the cake, making sure it soaks in well. Leave to cool in the pan before carefully removing the cake.
Dust with icing sugar, or top with butter icing, fresh fruit, whipped cream and grated chocolate, as you prefer.
Cook's note: This recipe is a fresh - and local - take on an orange cake.
This recipe is from award-winning chef Jackie Cameron's book of family recipes and trade secrets, "Baking with Jackie Cameron" (Penguin, R290).