Let them eat cake!

Poor um has to feed us all during live threads, but we're going to spread the workload. This is especially important for the party to toast George Hincapie's retirement. Albertina is lending the fainting couch to Albertina and we'll follow the Oz tradition to BYOG (or water um if you're not quaffing champagne.

So here's the Orange Syrup Cake Recipe and the one for Caramel Fudge.

Orange Syrup Cake

  • 3 oranges, zested and juiced
  • 1.25 cups caster sugar
  • 200 g butter
  • 6 eggs
  • 3 cups of almond meal
  • ¾cup self-raising flour
  • ¾cup dessicated coconut
  • Syrup

    • ½cup caster sugar
    • orange juice from 3 oranges
    • 1/cup water


    1. Preheat oven to 180°C, (160°C fan forced)

    2. Grease a 22cm spring form cake pan.

    3. Place butter, orange zest and sugar in a bowl and beat until light and fluffy.

    4. Add eggs one at a time, beating after each addition.

    5. Gently fold in almond meal, coconut and flour until combined.

    6. Place mixture in cake tin and bake for about an hour or until edges move away from the sides and it is golden and springy to touch.

    7. In a small saucepan over medium heat combine orange juice, caster sugar and water. Bring to the boil then reduce heat and simmer for about 7 minutes, until it has a syrupy consistency. (I usually omit the water.)

    8. Remove cake from oven and prick all over with a skewer and gently pour half the syrup over the cake allowing it to soak in gradually.

    9. Turn the cake onto a plate and use the rest of the syrup when serving. I recommend serving with crème fraiche, (others may prefer double cream).


    1. 125g butter

    2. 1½ cups rich brown sugar

    3. 2 tablespoons golden syrup
 (Do you have this in the US?)

    4. 395g can condensed milk

    5. 180g white cooking chocolate, coarsely chopped
½ cup shelled, unsalted pistachio nuts (optional)


    1. Line a 28cm x 18cm x 3cm pan with foil or baking paper.

    2. Melt butter in a large saucepan. Add brown sugar, golden syrup and condensed milk; stir over a medium heat until boiling.

    3. Lower heat and cook, stirring for 10 minutes.

    4. Remove from heat and add chocolate; stir until smooth. The fudge will start to set quite quickly, so immediately stir in nuts and pour into prepared pan, then spread evenly with the back of a spoon.

    5. Allow to cool at room temperature for 30 minutes, then refrigerate until firm. Cut into small pieces.

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