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AMARANTH AND ALMOND

CAKES WI TH ORANGE SYRUP


AND DATE YOGHURT




SERVES 9 darioles or 1214 small cakes (reduce ingredients by a third if you
want only 6 darioles)
Amaranth and almond cakes with orange syrup
and date yoghurt
I NGREDI ENTS
The tiny amaranth grain adds crunch and an earthy flavour to these moist
cakes, but you can replace it with ground almonds (omit the apple juice). For
dairy- and gluten-free, omit the yogurt and use gluten-free baking powder.
These can be made a day in advance.


FOR THE CAKES:


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.