- 250g unsalted butter, softened
- 250g Rapadura sugar
- 200g caster sugar
- finely grated zest and juice of 4 oranges
- 4 eggs
- 1 cup sour cream
- ½ cup molasses
- 2 cups self-raising flour
- ½ cup buckwheat flour
- 1 cup hazelnut meal
- 2 tsp ground cinnamon
- candied orange strips and molasses frosting, to decorate
Preparation time: 10 minutes
Cooking time: 45 minutes
1 Preheat oven to 180°C. Combine the butter, Rapadura sugar, 75g caster sugar and zest in the bowl an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the eggs one at a time.
2 Fold in the sour cream and molasses, then sift in the self-raising lour, buckwheat flour, hazelnut meal and cinnamon, mixing until smooth. Spoon into a buttered and floured 10-cup Bundt tin and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly. Cool on a wire rack.
3 Combine the juice and remaining caster sugar in a small saucepan and simmer for 5 minutes, until thickened. Drizzle over the cake. Decorate with candied orange strips and molasses frosting.