A beautiful citrus, fragrant and very moist Riesling cake that makes a stunning summery pudding.
Riesling Cake
Serves 8 | Preparation time 20 mins | Baking time 50 mins
Ingredients
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For the cake:
- 4 eggs
- 215g light brown sugar
- Zest of 1 lemon
- Zest of 2 oranges
- 1/2 tsp freshly ground cardamom seeds
- 125ml vegetable oil
- 125ml Riesling
- 105g ground polenta
- 1 tsp baking powder
- 150g ground almonds
For the syrup:
- 125ml Riesling
- Juice of 2 oranges
- 50g caster sugar
- 1/2 tsp cardamom seeds
- Prepare the syrup by placing the Riesling, orange juice, sugar and cardamom seeds in a small saucepan. Gradually bring to the boil then reduce the heat and simmer for 10 mins. Sieve into a jug and set aside to cool.
- Preheat the oven to 160˚C/140˚C fan/gas mark 3 and grease a 23cm round spring form cake tin.
- For the cake, beat the eggs and sugar together in a large bowl until thick. Add the lemon zest, orange zest and ground cardamom seeds and mix until thoroughly combined.
- Gradually whisk in the vegetable oil and Riesling. Add the polenta, baking powder and ground almonds and mix well. Pour into the prepared tin and bake for 50 mins until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 5 mins before transferring to a serving plate.
- Pour the now cold syrup over the hot cake. Serve cold on its own or warm with cream.
