Prep time: 20 minutes Cooking time: 50 minutes Serves: 8
• 175g butter, at room temperature, chopped
• 3/4 cup (165g) caster sugar
• 2 teaspoons finely grated tangelo rind
• 3 eggs
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 100g ground almonds
• 80mL (1/3 cup) tangelo juice (see note)
• 1 cup (125g) frozen blackberries
Topping
• 2 tangelos
• 1/2 cup (110g) caster sugar
1. Preheat the oven to 180°C. Grease a non-stick 23cm fluted ring tin. Cut
a ring of non-stick baking paper and use it to line the base of the tin.
2. Using electric beaters, beat the butter, sugar and rind until light and creamy. Add the eggs one at a
time, beating well after each addition. Fold in the sifted flours, ground almonds and the tangelo juice.
3. Spoon half the cake batter into the tin, then sprinkle with the black-berries. Spoon the remaining batter over, and carefully smooth the surface. Bake for about
45 minutes, or until a skewer comes out clean when inserted into the cake.
4. To make the syrup, use
a zester to cut long shreds of rind from the tangelos. Squeeze 1/2 cup (125mL) of juice. Combine the juice and sugar in a small saucepan, and stir over low heat without boiling until the sugar has dissolved. Bring this mixture to the boil, and cook without stirring for
5 minutes, until reduced and thickened slightly. Add the tangelo rind for the last minute of cooking.
5. When the cake is ready, carefully slide a butter knife a little way down the sides to loosen it. Let it stand for 5 minutes, then turn out onto a wire rack; remove the paper and pierce with a skewer all over the top. Spoon the hot syrup over the hot cake (it will soak in rapidly), and arrange the rind shreds over the top. Leave to cool slightly and serve warm, or serve later on at room temperature.
Note: you’ll need 3 tangelos for this recipe: one to make the cake batter, and 2 more to make the syrup.