Regina Cake

This delicately flavoured cake, served zoitli a cinnamon-flavoured syrup, makes an interesting dessert which is sure to delight the family.

1 teaspoon butter

2 eggs

6 oz. sugar

2 fl. oz. fresh orange juice

2 fl. oz. fresh or canned pineapple juice

6 oz. flour

2 teaspoons baking powder

8 oz. sugar

1 teaspoon ground cinnamon

6 fl. oz. water

2 fl. oz. fresh orange juice

Preheat the oven to moderate 350’F (Gas Mark 4, 180°C).

With the teaspoon of butter, grease a 2-pound loaf tin and set it aside.

Place the eggs in a large mixing bowl, and, using a wooden spoon, gradually beat in the sugar. Stir in the orange and pineapple juices and continue stirring until the mixture is thoroughly combined. Sift in the flour and baking powder and beat the mixture until it forms a smooth batter. Turn the batter into the prepared cake tin and place the tin in the centre of the oven. Bake for 40 to 45 minutes or until the centre of the cake springs back when lightly pressed with your fingertips, and it has shrunk away from the sides of the tin.

Meanwhile, prepare the syrup. In a small saucepan, dissolve the sugar and the cinnamon in the water and orange juice over moderate heat, stirring constantly. Bring the syrup to the boil and boil until it reaches 220°F on a sugar thermometer or until a teaspoon of the mixture dropped into a small bowl of cold water forms a short thread. Remove the pan from the heat and keep warm.

Remove the cake from the oven and turn it out of the tin on to a wooden board. Using a sharp knife, cut the cake into serving pieces and place the pieces in a large shallow dish.

Pour over the warm syrup and set aside for 2 to 3 hours to allow the cake pieces to absorb the syrup before serving..

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