Butternut Cakes with Citrus Syrup Recipe

Butternut Cakes with Citrus Syrup Photo: Jackie Cameron

“Citrus butternut cake combines sweet and savoury. It’s a delicious little cake and, served with homemade vanilla-bean ice cream, it becomes an irresistible treat.”

— Jackie Cameron

Butternut Cakes with Citrus Syrup Recipe

Yield : +- 30 individual cakes

Ingredients:

• 750g salted butter

• 750ml castor sugar

• 3 oranges, zested

• 3 lemons, zested

• 9 whole eggs

• 820g cake flour

• 40g baking powder

• 900g butternut, pureed

• 5ml vanilla essence

• 30g salted butter, melted

• 200ml brown sugar

• 6 small oranges

Citrus Syrup

Ingredients:

• 250ml white sugar

• 500ml water

• 1 orange, zested

• 1 lemon, zested

Method:

1. Cream the butter and sugar.

2. Add orange and lemon zest.

3. Add eggs gradually, mixing well in between.

4. Add flour, baking powder, butternut and vanilla until just combined.

5. Grease Dario-moulds with butter and line with brown sugar. Place an orange slice at the bottom of each mould.

6. Fill each mould ¾ fill.

7. Bake 160˚C for 15-25 minutes until cooked (to test if it is cooked, insert a skewer into the middle of the cake and if it comes out clean it is cooked).

8. Turn out moulds finish with citrus syrup.

9. For the syrup, put the sugar, water and zest into a pot and reduce until a syrupy consistency.

Please post your comments and any food-related questions below. I look forward to hearing from you.