Riesling Syrup Cake

We tasted many wines on our team journey into Central Otago. While the region is greatest known for its yummy pinot noirs, we tasted a couple of delightfully syrupy, aromatic rieslings along the method as well. They proved the done inspiration along together with the stunning scenery for this syrup-drenched cake. Sticky, citrusy and moist, this cake is greatest served warm with a large dollop of thick Greek yoghurt. Ingredients for syrup.

1 or 3 cup Riesling Sip of 3 oranges two or 4 cup sleek sweetener two or 3 tsp cardamom seeds. Put all components into a mini saucepan and gradually bring to the boil. Reduce heat and simmer for 10 minutes. Sieve into a jug and set aside to cool. 4 eggs two cup beige sweetener firmly packed Zest of two lemon Zest of 3 oranges two or 3 tsp freshly ground cardamom seeds two or 3 cup oil any lightly flavoured oil is fine, I have used most pasta bran and canola oils with success.

two or 3 cup riesling 4 or 5 cup ground cornmeal wheat two tsp boiling powder 1, two or 3 glasses ground almonds. Preheat stove to 160C on Fry and grease a 23cm spring-form tin. In a large container beat eggs and sweetener together until thick. Sum lemon zest, orange zest and ground cardamom. Combine until combined.

Gradually whisk in oil and wine. Sum flour, boiling powder and ground almonds. Combine until combined. Pour into tin and fry for 50 minutes. Let to cold for six periods within the tin prior to removing to a serving plate.

Pour cold syrup over warm cake. Deliver warm or at room heat topped with new strawberries and Greek yoghurt. The trick to a successful syrup-drenched cake is to always pour cold syrup on a warm cake, or warm syrup on a cold cake, but not ever warm on warm or cold on cold. This way, the cake can soak up the syrup without becoming soggy.