Similar to Indian Naan, just lighter and flakier (and in my opinion yummier), taftan is a hearth-baked flatbread from Persia and Pakistan. It is often flavoured with saffron – as this one is – which gives it a striking golden hue and alluring flavour perfect to serve alongside curries and soups (although don’t discount just nibbling it on its own).
260g (1¾ cups) bread or pizza flour
2 teaspoons sugar
1 teaspoon salt
½ teaspoon instant dried yeast
70g (3½ tbsp) ghee, melted
2 tablespoon Greek-style natural yoghurt
80ml (⅓ cup) milk
1 tablespoon vegetable oil, plus extra to grease
2 teaspoons nigella seeds
1 good pinch saffron, soaked in 1 tbsp hot water
Combine the flour, sugar, salt and yeast in a large bowl and make a well in the centre. Combine the milk, yoghurt and 40g (2 tablespoons) of the melted ghee, add to the dry ingredients and use a wooden spoon and then your hands to mix to a soft dough. Turn onto a lightly floured bench top and knead for 8-10 minutes or until smooth and elastic and springs back when you push your finger into it.
Brush a medium bowl with extra oil to grease, add the dough and turn to coat. Cover with plastic wrap and set aside in a warm, draught-free place for 40 minutes or until risen slightly.
Preheat the oven to 200°C (180°C fan-forced). Line two large heavy baking trays with baking paper.
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2-3 minutes or until smooth and elastic and the dough has returned to its original size. Divide the dough evenly into 2 portions and brush each with the oil to coat.
Use a rolling pin to roll out a portion into a rough circle about 22cm in diameter and 5mm thick. Then use your hands to pull one end to shape into a teardrop, about 17cm x 24cm, pressing the centre to create a thicker edge. Transfer to a baking tray and then use your fingertips to make indents all over the surface of the flatbread. Repeat with the remaining dough portion. Brush the flatbreads with the saffron liquid and then sprinkle with the nigella.
Bake for 10 minutes. Brush the surface of the flatbreads with the remaining melted ghee. Swap the trays around and then bake for a further 5-10 minutes or until the flatbreads are golden and cooked through.
Serve warm or at room temperature along side a soup or curry.
This flatbread will keep in an airtight container at room temperature for up to 2 days but it is best eaten the day it is baked.
This mor-ish flatbread has a long fermentation time that gives its distinctive well-developed and slightly sour flavour. It’s perfect for dipping into and sopping up fragrant Middle Eastern stews and dips.
600 g (4 cups) plain flour
1 sachet (7 g) instant dried yeast
2 tsp sugar
1½ tsp salt
375 ml (1½ cups) warm water
130 g (½ cup) Greek-style natural yoghurt, at room temperature
1 tbsp olive oil
Honey, good-quality pan-fried or grilled haloumi and fresh oregano leaves, to serve
Combine the flour, yeast, sugar and salt in a large bowl. Combine the water, yoghurt and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough (the dough will be quite sticky at this stage). Cover the bowl with a damp tea towel and set aside in a warm, draught-free place for 2-3 hours or until well risen.
Place a pizza stone in the oven on the centre and preheat to 250°C (230°C fan-forced).
Divide the dough into 4 portions. Use your hands to flatten each portion into a round on a floured bench top to about 26 cm in diameter and 6-7 mm thick. Place on a piece of baking paper on a tray and cover with a damp tea towel. Set aside in a warm, draft-free place for 15 minutes to rise slightly. Repeat with the remaining 3 dough portions.
Use the baking paper to lift a bread round onto the pizza stone in the oven and bake for 10-13 minutes or until golden and baked though. Remove from the oven and wrap in a clean tea towel to keep warm while baking the remaining flatbreads in the same way (the flatbread will be crusty on the outside to start with and then will soften as it stands wrapped in the tea towel).
Serve warm topped with honey, haloumi and oregano leaves.
You can also bake these flatbreads on baking paper-lined oven trays for 15 minutes. These flatbreads are best eaten the day they are baked.
To make the Sponge Layers, place the oven rack in the lower third of the oven and then preheat it to 180°C (160°C fan-forced). Brush two 30cm x 20cm shallow cake tin with a little melted butter to lightly grease and hen line the base and sides with one piece of baking paper, cutting into the corners to fit.
Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until until the mixture is very thick and pale (this will take about 5 minutes). Lift the whisk out of the mixture and draw a figure eight, if the trail stays on the surface long enough for you to finish drawing then the mixture is ready. If not, continue to whisk for a further minutes and then test again.
Heat the milk and butter in a small saucepan over medium heat just until the butter melts. Remove from the heat. Sift the flour and cornflour together over the egg mixture. Immediately pour the warm milk mixture down the side of the bowl and whisk again with the electric mixer briefly, until the flour mixture is just incorporated (be careful not to over mix).
Divide the mixture evenly between the prepared tins, and use a spatula or the back of a spoon to spread evenly. Gently tap the tins on the bench top three times to settle the mixture. Bake in preheated oven for 12-14 minutes or until the cake is a pale golden colour, spring back when lightly touched in the centre and start pulling away from the sides of the tin. Remove from the oven and stand for 2 minutes before turning onto a wire rack to cool completely (this will take about 20 minutes).
Line the base and sides of a 16cm x 26cm cake tin with two strips of non-stick baking paper allowing the paper to overhand the sides by about 10cm.
To make the mascarpone mixture, use an electric mixer with a whisk attachment to whisk the cream and icing sugar on medium speed until soft peaks form. Add the mascarpone and whisk until firm peaks just form.
Cut each of the sponge in half. Combine the coffee and Marsala. Place one sponge layer on the base of the prepared tin and sprinkle with a quarter of the coffee mixture. Spread with a third of the Mascarpone mixture (about ½ cup) and then sprinkle with a third of the grated chocolate. Continue to layer with the remaining sponge, coffee mixture, grated chocolate and mascarpone mixture, finishing with a sponge layer sprinkled with the remaining coffee and Marsala mixture. Cover with plastic wrap and place in the fridge for at least 2 hours or until firm enough to cut.
Use the overhanging baking paper to remove the tiramisu from the tin and transfer to a cutting board. Use a sharp knife trim the edges and then cut into 8 portions about 4.5cm x 7cm each and place on a wire rack over a tray. Return to the fridge while making the Chocolate ganache
To make the Chocolate ganache, combine the chocolate and cream in a heatproof bowl and place over a saucepan of barely simmering water (make sure the base of the bowl doesn’t touch the water). Stir occasionally until just melted and combined.
Remove the cakes from the fridge and place on a wire rack. Pour a little of the Chocolate ganache over each cake, spreading it to cover the top. Sprinkle with the chocolate Dollar Fives if using and return to the fridge for 30 minutes or until the ganache is set before serving.
These Tiramisu cakes will keep in an airtight container in the fridge for up to 3 days.
Prep 30min (+20min cooling time)Bake 15minMakes about 50
Often associated with Christmas in Germany, these bite-sized mouthfuls of gingerbread deliciousness actually originated in Scandinavia. The combination of a soft, highly spiced centre hidden beneath a crisp, sugar-powdered outer coat is pure, festive heaven.
125g unsalted butter, softened slightly
110g (½ cup, firmly packed) dark brown sugar
1 lemon, zest finely grated
1 orange, zest finely grated
90g (60 ml/¼ cup) honey
40g (¼ cup) finely chopped candied citrus rind
350g (2⅓ cups) plain flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
2 teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon ground ginger
¼ teaspoon crushed aniseed
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
125g (1 cup) pure icing sugar, to dust
Preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper.
Use an electric mixer to beat the butter, sugar and citrus zest until just creamy. Add the honey and beat until just combined. Add the egg and beat until evenly combine. Mix in the candied citrus rind.
Sift together the flour, baking powder, bicarbonate of soda and spices. Add the flour mixture to the butter mixture and beat on lowest possible speed until just combined and a soft dough forms.
Roll heaped teaspoonfuls of the mixture into balls and place 5cm apart on the lined trays. Bake in preheated oven for 10-12 minutes, swapping the trays halfway through baking, or until they start to crack and are just cooked through.
Sift the icing sugar into a medium bowl. Add about 6 warm biscuits to the icing sugar and toss to coat generously. Place on a wire rack to cool and repeat with the remaining biscuits.
The uncooked dough will keep covered in the fridge for up to 2 days. Roll and bake straight from the fridge.
These biscuits will keep in an airtight container at room temperature for up to 1 month.
Predecessor to the modern pizza, focaccia is a simple Italian flatbread that was associated with Christmas Eve and Epiphany for many centuries. This savoury version, studded with fragrant rosemary and mixed olives, makes a fabulous accompaniment to a cheese board, picnic spread or soup.
600g (4 cups) strong bread or pizza flour, plus extra to dust
3 teaspoons instant dried yeast
2 teaspoons salt
330ml (1⅓ cups) luke warm water
2 tablespoons olive oil, plus extra to grease and 2 tbsp to drizzle
150g mixed olives
2 tablespoons fresh rosemary leaves
sea salt flakes, to sprinkle
To make the dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it. Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Line a large baking tray with baking paper.
Knock back the dough by punching it in the centre with your fist. Turn the dough onto the lined tray and use your hands to press down on it, and to pull and stretch it to form a rough rectangle about 20 cm x 30 cm and 1.5 cm thick. Use your fingertips to press into the surface of the dough to form dimples.
Press the olives and rosemary into the surface flatbread. Drizzle with the extra olive oil and then sprinkle with the salt.
Set aside in a warm draught-free place for 30 minutes or until risen slightly.
Preheat the oven to 220°C (200°C fan-forced).
Bake in the centre of the preheated oven for 25 minutes or until golden and cooked through. Serve warm or at room temperature.
This is Colombia’s version of a rich fruit cake. Dense with prunes, raisins and figs, generously spiked with both rum and port, and cleverly flavoured with aromatic spices, it is hard to stop at one piece. Traditionally dulce quemado (sweet burnt brown sugar), either homemade or bought, is used to sweeten this cake, but molasses makes a perfectly acceptable substitute as I've done in this recipe.
You will need to start this cake at least 6 days before baking.
200g (1 cup) pitted prunes
170g (1 cup) seedless raisins
80ml (⅓ cup) port, plus 80ml (⅓ cup) extra
60ml (¼ cup) dark rum, plus 60ml (¼ cup) extra
80g (½ cup) blanched almonds
50g (½ cup) pecans
melted butter, to grease
200g (1 cup) tenderised figs or drained figs in syrup (see Baker's Tips), finely chopped
250g butter, at room temperature
275g (1¼ cups) caster sugar
2 teaspoons vanilla essence
5 eggs, at room temperature
250g (1⅔ cups) plain flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons molasses (see Baker's Tips)
Process the prunes and raisins in a food processor using the pulse button until chopped. Transfer to a bowl and stir in the port and rum. Cover and set aside for at least 3 days to soak (see Baker's Tips).
Preheat oven to 170°C (150°C fan-forced). Grease a deep round 20 cm cake tin with melted butter and line the base and sides with non-stick baking paper.
Process the almonds and pecans in a food processor until chopped. Add to the prune mixture with the figs and stir to combine evenly. Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy, scraping down the sides of the bowl when necessary. Add the eggs one at a time, beating well after each addition.
Sift together the flour, baking powder, spices and salt. Add to the butter mixture and beat on lowest possible speed until just combined. Add the molasses and beat on low until just combined. Use a wooden spoon to stir in the fruit and nut mixture until evenly combined.
Spoon the mixture into the prepared tin, pressing well into the corners, and then smooth the surface with the back of a spoon. Cover the tin with a piece of foil and then bake in preheated oven for 2 hours and 25 minutes to 2 hours and 35 minutes or until cooked when tested with a skewer.
Remove from the oven and stand in the tin for 10 minutes before turning onto a wire rack. Combine the extra port and rum and brush over the top of the cake. Wrap the warm cake in plastic wrap and then foil and set aside overnight to cool.
Store for at least 3 days at room temperature before serving.
The prunes and raisins require 3 days or more to soak, so you could start the soaking one weekend and cook the cake the next.
Dulce quemado (sweet burnt brown sugar) is traditionally used in this cake and is considered more important than the alcohol or spices to add flavour. It not only adds a rich colour but also a sweet/bitter flavour to the cake. It can be home made or bought, although outside of Latin America it can be hard to track down. Molasses makes a good substitute.
This cake will keep wrapped well in plastic wrap and sealed in an airtight container in a cool spot, but not in the fridge, for up to 3 months.
To make the lattice pattern on the top of the cake as we have, turn the cake upside down on a cake rack after cooling and press down firmly. Turn the cake 90 degrees and press again.
Prep 30min (+3hr chilling and 2hr cooling)Bake 35minMakes 12 serves
Immensely well-loved in Latin America, a recipe for this wonderfully milky cake appeared on the label of Nestle’s sweetened condensed milk cans in the 1940s, possible explaining why its popularity has spread so widely in this part of the world.
5 eggs, at room temperature
220g (1 cup) caster sugar
125g butter, melted
150g (1 cup) plain flour
75g (½ cup) self-raising flour
1 teaspoon natural vanilla essence or extract
395g tin sweetened condensed milk
150ml evaporated milk
250ml (1 cup) full-cream milk
Preheat the oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm (base measurement) shallow cake tin or lamington pan and line the base and two longs sides with one piece of non-stick baking paper.
Use an electric mixer with a whisk attachment to whisk the eggs on high speed until combined. Gradually add the sugar, about ¼ cup at a time, whisking well after each addition. Once all the sugar has been added, whisk on high for a further 4 minutes or until the mixture is very thick and a ribbon trail forms when the whisk is lifted. Reduce the mixer speed to low and gradually add the melted butter, whisking until just incorporated. Sift together the plain and self-raising flours. Add to the egg mixture in three separate batches, whisking on low speed between each addition until just combined and scraping the bottom of the bowl when necessary to make sure all the flour is incorporated.
Pour batter into the prepared tin and gently tap it on the bench three times to remove any excess air bubbles. Bake in preheated oven for 30-35 minutes or until the cake is firm when touched in the centre and a skewer inserted in the centre comes out clean. Just before the sponge is ready, make the Milk mixture by combining the sweetened condensed milk, evaporated milk and milk in and bowl and stirring with a balloon whisk until well combined. Transfer to a jug.
Remove the sponge from the oven and stand in the tin for 3 minutes before inverting onto a tray with a lip. Use a skewer to prick holes all over the surface of the cake and all the way through. Pour the milk mixture evenly and slowly over the warm cake, allowing it to soak it up. Stand at room temperature until cool (this will take about 2 hours) and then refrigerate, uncovered, for 3 hours or overnight. Cut into pieces to serve (see Baker's Tips).
For an extra rich cake you can top it with 375 ml (1½ cups) thickened cream that has been whisked to soft peaks with 2 tablespoons of sifted icing sugar and 1 teaspoon of natural vanilla essence or extract before serving.
This cake will keep covered in the fridge for up to 3 days.
These "very Moroccan" cookies are dead-easy to make, but still special with the addition of orange flower water. They have a crisp macaroon-like character that softens and becomes chewy the longer they're kept.
240g (1½ cups) blanched almonds, plus 30 extra to decorate (optional)
125g (1 cup) pure icing sugar, plus 2 tablespoons extra to coat
1 teaspoon baking powder
3 egg yolks
2 teaspoon orange flower water
Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.
Spread the almonds on one of the baking trays and toast in preheated oven, shaking the tray occasionally, for 8-10 minutes or until lightly golden and aromatic. Set aside for 5 minutes to cool slightly.
Use a food processor to process the almonds until finely ground. Transfer to a medium mixing bowl.
Sift together the icing sugar and baking powder over the almond meal. Add the egg yolks and orange flower water and use an electric mixer to beat until well combined and a soft dough forms. Roll heaped teaspoonfuls of the mixture into balls. Roll in the extra icing sugar to coat lightly and then place on the lined oven trays about 5 cm apart. Flatten the balls until about 1 cm-thick and then press a whole extra almond into the center of each, if desired.
Bake in preheated oven for 20 minutes, swapping the trays around halfway through baking, or until lightly golden around the edges and cracked on top. Remove form the oven and cool on the trays.
These ghoribas will keep in an airtight container at room temperature for up to 2 weeks.
For a slightly soft centre bake these biscuits for only 16 minutes.
This traditional English pudding is quintessential nursery food – nurturing, soul-warming and economical. Feel free to replace the mixed berry jam with raspberry, plum or strawberry to ensure the sweet but subtle middle layer suits your tastes.
500ml (2 cups) milk 55g (¼ cup) caster sugar 30g butter, diced Finely grated zest of 1 lemon 5 egg yolks 2½ teaspoons natural vanilla essence or extract 150g (2½ cups, lightly packed) fresh white breadcrumbs 85g (¼ cup) mixed berry jam (see Baker’s Tips) 1 tablespoons icing sugar, to dust
3 egg whites Pinch of salt 110g (½ cup) caster sugar 1 teaspoon natural vanilla extract or essence
Put the milk, sugar, butter and lemon zest in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts. Use a balloon whisk to whisk the egg yolks in a medium heatproof bowl until smooth. Gradually add the warm milk mixture, whisking constantly until well combined. Stir in the vanilla and breadcrumbs.
Pour the custard mixture into a shallow 1 litre (4 cup) ovenproof dish. Set aside for 15 minutes for the bread to soak up some of the custard.
Preheat oven to 170ºC (150ºC fan-forced).
Place the ovenproof dish into a roasting pan or larger ovenproof dish. Add enough boiling water to the roasting pan or larger ovenproof dish to reach halfway up the sides of the dish with the custard mixture to create a water bath or bain-marie. Bake in preheated oven for 20-25 minutes or until the custard has almost set but still wobbles slightly when touched on the top. Remove from the oven and remove the custard dish to a wire rack. Set aside for 20 minutes or until cooled slightly (stop here if pre-preparing your pudding, see Baker's Tips).
Increase the oven temperature to 190ºC (170ºC fan-forced).
To make the meringue, use an electric mixer with a whisk attachment to whisk the egg whites and salt until soft peaks form. With the motor running, gradually add the sugar, a spoonful at a time, and whisk until the sugar has dissolved completely and the mixture is thick and glossy. Whisk in the vanilla.
Carefully spread the jam over the top of the custard (see Baker's Tips). Spread the meringue mixture over the jam to cover, swirling as desired.
Bake in preheated oven for 10 minutes or until the meringue is lightly golden (see Baker’s tips). Serve immediately.
If your jam is a little thick you can warm it in a small saucepan over a low heat, stirring often, until runny, to make it easier to spread.
You can cover the bottom of the roasting pan or larger ovenproof dish with a folded tea towel to stop the dish with the custard sliding around when transferring it to and from the oven.
You can make this pudding up to the end of step 4 (note in method) up to 2 days before serving. Stand the puddings at room temperature for 30 minutes before continuing with the recipe.
You can caramelise the meringue topping with a blowtorch instead of baking it a second time for a more ‘dramatic’ effect if you wish.
Bakewell tart is simply a buttery almond cake in a tart case with a welcome layer of jam in the middle. On first consideration you may not think this combination would work, but take my word for it, it does!
1 quantity sweet shortcrust pastry 115g (⅓ cup) raspberry or cherry jam 125g unsalted butter, at room temperature 110g (½ cup) caster sugar 3 drops of almond essence or finely grated zest of 1 lemon 3 eggs 100g (1 cup) almond meal 35g (¼ cup) self-raising flour icing sugar, to dust
Preheat oven to 200ºC (180ºC fan-forced).
Use a lightly floured rolling pin to roll out the pastry on a lightly floured bench top to a round about 3mm thick. Carefully drape the pastry loosely around the rolling pin. Place it over an ungreased round 23cm (base measurement) tart tin with a removable base and then unroll the pastry being careful not to stretch it. Gently lift the edge of the pastry and ease it into the tart tin to line the base and sides and settle it into the corners. Use your fingertips to press it gently into the corners without stretching it. Then, working around the tin, press the pastry into the side using your thumb or finger. Roll the rolling pin over the top of the tart tin to trim any overhanging pastry.
Place the tart tin on an oven tray. Prick the pastry base with a fork about 12 times. Line the pastry case with baking paper or foil and fill with pastry weights, dried beans or raw rice, making sure they press into the corners and they fill the case. Bake in preheated oven for 15 minutes.
Remove the pastry case from oven and use the paper or foil to lift the weights out of the case. Return to the oven and bake for a further 15-20 minutes or until cooked through and lightly golden. Remove from the oven.
Spread the jam evenly over the base of the tart case and set aside. Reduce the oven temperature to 160ºC (140ºC fan-forced).
Use an electric mixer to beat the butter, sugar and almond essence or lemon zest until pale and creamy. Add the eggs one at a time, beating well after each addition. Combine the almond meal and flour, add to the butter mixture and beat on lowest possible speed until just combined. Spread the mixture evenly over the jam in the tart case.
Bake in preheated oven for 40-45 minutes or until golden brown and a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before removing, dusting with icing sugar and serving warm. Alternatively cool in the tin and serve at room temperature.
This tart will keep in an airtight container at room temperature for up to 2 days.
Mary Queen of Scots' fondness for shortbread is said to be the reason for its increased popularity in the 1500s. Nowadays it is loved so much there is even a National Shortbread Day on the 6th January each year! The key to good shortbread is slow baking until it is pale golden and cooked through – if over baked, or baked too quickly, it will become slightly bitter in taste due to the ‘burnt’ butter.
250g butter, cubed and softened slightly 110g (½ cup) sugar, plus 1 tablespoon extra to sprinkle 300g (2 cups) plain flour 55g (⅓ cup) rice flour
Preheat oven to 160ºC (140ºC fan-forced). Use a 20cm cake tin to draw a circle on two separate pieces of non-stick baking paper, turn over and set aside.
Use an electric mixer to beat the butter and sugar until starting to become pale and creamy, but not too aerated (do not over mix).
Sift together the plain flour and rice flour, add to the butter mixture and use a wooden spoon and then your hands to mix until evenly combined and a soft dough forms. Divide the dough in half and shape both portions into discs.
Place each disc in the centre of the marked circles on the baking paper and use a lightly floured rolling pin to roll each out to fill the circles. Use your fingertips to neaten the edges and then pinch the edges to create a decorative edge. Use the baking paper to lift the shortbread rounds onto two oven trays. Sprinkle with the extra sugar, dividing evenly between the rounds. Use a large sharp knife to mark each round into 8 wedges and then use a fork to pick each wedge three times.
Bake in preheated oven for 40-45 minutes, swapping the trays around half way through baking, or until pale golden and cooked through. Cool on the trays. Cut into wedges to serve.
This shortbread will keep in an airtight container at room temperature for up to 1 week.
Originally a cake of the poor, Gugelhupf is a firm staple in Austria and is of the most popular afternoon tea offerings especially in the local kafes (coffee houses). But, as Emperor Franz Josef preferred, it is often eaten for breakfast. There seems to be as many variations of this yeast or sponge-based cake as there are days in the year – this one has a luscious orange syrup to keep it lovely and moist.
Melted butter, to grease
250 g unsalted butter, at room temperature
125g (1 cup) icing sugar, sifted
2 teaspoons natural vanilla essence or extract
4 eggs, separated
250g (1⅔ cups) plain flour, plus extra to dust
1½ teaspoons baking powder
75g candied orange rind
Pinch of salt
110g (½ cup) caster sugar, plus 1 tbsp extra to sprinkle
250ml (1 cup) strained fresh orange juice
145g (⅔ cup) caster sugar
50ml (2½ tableapoons) orange liqueur
Preheat oven to 180°C (160°C fan-forced). Brush a 2.5 litre (24 cm diameter) bundt tin with the melted butter to grease and dust with a little extra flour to coat.
Use an electric mixer to beat the butter and icing sugar and vanilla until pale and creamy. Add the egg yolks and beat until well combined and creamy.
Sift together the flour and baking powder and then stir through the candied rind. Use an electric mixer with a whisk attachment to whisk the egg whites with the salt until soft peaks form. Add the caster sugar and whisk until thick and glossy. Use a large metal spoon or spatula to fold the egg whites into the butter mixture until evenly combined. Then gently fold in the flour mixture until just combined.
Spoon the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 45-50 minutes or until a skewer inserted comes out clean. Stand in the tin for 10 minutes before turning onto a place with a lip.
Meanwhile, to make the orange syrup, combine the orange juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and then remove from the heat. Stir in the orange liqueur.
Slowly pour the hot syrup over the warm cake, allowing it to soak in as much as possible. Sprinkle with the extra caster sugar and cool to room temperature (this will take about 1 hour). Serve in slices for morning or afternoon tea or dessert on its own or with cream.
This cake will keep in an airtight container at room temperature for up to 3 days.