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75g amaranth grain
150g ground almonds
1 teaspoons ground cinnamon
teaspoon baking powder
3 large eggs
150ml extra-virgin olive oil, plus extra for greasing
180g golden caster sugar
75ml apple juice
2 teaspoons vanilla extract
FOR THE DATE YOGHURT:
400g Greek-style yogurt
100g dried, pitted dates, finely chopped
1 teaspoons vanilla extract
FOR THE ORANGE SYRUP:
2 large navel oranges, juice (150ml) and finely grated zest
3 tablespoons golden caster sugar
TO SERVE:
6-9 fresh figs, quartered
1-2 oranges, segmented
METHOD
1. For the cakes, heat the oven to 180C/fan oven 160C/mark 4. Grease
and base-line nine 165ml dariole moulds or 12-14 silicone cake cases
with oil (or line a muffin tin with 12-14 paper cases, their bases
greased inside). Grind the amaranth finely in a coffee grinder. Mix with
the almonds, cinnamon, baking powder and teaspoon salt.
2. In a stand mixer, or with hand-held electric beaters, beat the eggs, oil
and sugar for 3 minutes until pale and slightly increased i n volume.
Beat in the juice and vanilla. Fold in the amaranth mix. It will be quite
liquid.
3. Pour into the prepared moulds up to two thirds full. Place on a baking
tray. Bake for 15 minutes for small cakes, 20-25 minutes for darioles,
until golden brown and a cocktail stick comes out clean (they will be
very light to the touch). Cool, then turn out on to a wire rack.
4. Mix together the yogurt, dates and vanilla.
5. For the orange syrup, boil the orange juice, zest and sugar for 2-3
minutes until reduced in volume by a third. Prick the cakes with a
skewer and spoon over two thirds of the syrup. Serve with the figs and
oranges, drizzled with the remaining syrup, and the date yogurt.
To drink: A sweet Juranon, or an Orange Muscat, such as Essensia Orange
Muscat 2012, 12.49 for 37.5cl, Majestic. Wine details correct at original
magazine publication date.