Riesling syrup cake
We tasted many wines on our team trip into Central Otago. While the region is best known for its (delicious) pinot noirs, we tasted a couple of delightfully syrupy, aromatic rieslings along the way as well. They proved the perfect inspiration (along with the stunning scenery) for this syrup-drenched cake. Sticky, citrusy and moist, this cake is best served warm with a big dollop of thick Greek yoghurt.
- 1/2 cup Riesling
- Juice of 2 oranges
- 1/3 cup white sugar
- 1/2 tsp cardamom seeds
- 4 eggs
- 1 cup brown sugar (firmly packed)
- Zest of 1 lemon
- Zest of 2 oranges
- 1/2 tsp freshly ground cardamom seeds
- 1/2 cup oil – any lightly flavoured oil is fine, I have used both rice bran and canola oils with success.
- 1/2 cup riesling
- 3/4 cup ground cornmeal flour
- 1 tsp baking powder
- 1, 1/2 cups ground almonds
- Put all ingredients into a small saucepan and gradually bring to the boil. Reduce heat and simmer for 10 minutes. Sieve into a jug and set aside to cool.
- 1. Preheat oven to 160°C on Bake and grease a 23cm spring-form tin.
- 2. In a large bowl beat eggs and sugar together until thick.
- 3. Add lemon zest, orange zest and ground cardamom. Mix until combined.
- 4. Gradually whisk in oil and wine.
- 5. Add flour, baking powder and ground almonds. Mix until combined.
- 6. Pour into tin and bake for 50 minutes.
- 7. Allow to cool for 5 minutes in the tin before removing to a serving plate.
- 8. Pour cold syrup over hot cake*. Serve warm or at room temperature topped with fresh strawberries and Greek yoghurt.
- *The trick to a successful syrup-drenched cake is to always pour cold syrup on a hot cake, or hot syrup on a cold cake, but never hot on hot (or cold on cold). This way, the cake can soak up the syrup without becoming soggy.