Tangelo and buttermilk syrup cake
- 250g soft butter
- 2 tangelos
- 400g castor sugar
- 3 eggs, separated
- 150g self-raising flour
- 180g fine semolina
- 250ml buttermilk
Heat oven to 180C. Combine butter, finely grated zest of one tangelo and half the sugar in the bowl of an electric mixer and beat until pale and fluffy.
Beat in egg yolks one at a time, then fold in flour, semolina and buttermilk until smooth. Beat egg whites in a bowl with an electric mixer until soft peaks form, then fold half into the butter mixture; when smooth, fold in remaining half.
Spoon mixture into a greased 21-centimetre kugelhopf pan and bake for 50-60 minutes, or until cooked.
Rest cake in the tin for five minutes then turn out on to a rack over a plate. Combine remaining sugar, grated strips of zest from remaining tangelo and 80 millilitres of tangelo juice in a small saucepan. Stir over low heat until sugar is dissolved, bring to the boil then remove from heat. Pierce cake all over with a cake skewer and pour syrup over cake. Serve with thick cream.
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