Serve this tangy cake at morning tea with a dollop of thick cream.

Tangelo and buttermilk syrup cake Recipe


250 grams butter, softened (Curds and Whey, Shop 12-13, Dairy Hall)
2 tangelos (Market Organics, Stalls 45-55, I Shed)
400 grams caster sugar (M&G Caifa, Shop 51-54, Dairy Hall)
3 eggs, separated (Farm Fresh Eggs, Stall 43-45, I Shed)
150 grams self-raising flour (M&G Caifa, Shop 51-54, Dairy Hall)
180 grams fine semolina (Market Organics, Stalls 45-55, I Shed)
250ml buttermilk (Market Organics, Stalls 45-55, I Shed)


Preheat oven to 180°C and grease a 21cm kugelhopf pan.

Cream together butter, finely grated zest one 1 tangelo and 200 grams of the sugar until light and fluffy. Beat in egg yolks one at a time, then fold in flour, semolina and buttermilk and stir until smooth.

Beat egg whites in a separate bowl until they form soft peaks, then fold half into the butter mixture. When smooth, fold in remaining half.

Spoon cake batter into prepared pan and bake for 50-60 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and leave in the pan for 5 minutes before turning out onto a wire rack over a plate.

In a small saucepan, combine remaining 200 grams of sugar with the grated zest of remaining tangelo and ⅓ cup of its juice. Stir constantly over low heat until sugar is dissolved. Bring syrup to the boil, then remove from heat.

Pierce cake all over with the prongs of a fork and pour syrup over the top.