Toasted Madeira Cake with Peppered Oranges

Serves 4


Ingredients:

110g sugar
¼ tsp freshly ground black peppercorns
4 wide strips orange peel, pith removed
2 navel oranges, skin and pith removed, each cut into 4 rounds
450g Madeira cake, cut into four 2cm slices
⅓ cup (80ml) olive oil
250g mascarpone

Method:

• Put the sugar, peppercorns, orange peel and 1 cup (250ml) water in a saucepan and stir over low heat until the sugar dissolves. Increase the heat to medium and simmer rapidly for 10 minutes, or until thick and syrupy.
• Add the orange slices and cook, covered, for 2 minutes. Remove from the heat and keep warm.
• Meanwhile, brush both sides of the cake slices liberally with the olive oil and toast under a hot grill for 3-5 minutes each side, or until golden brown all over. Keep warm.
• Place the cake slices on four warmed serving plates. Top each piece with two orange slices and spoon on the syrup. Add a dollop of mascarpone and serve immediately.

Nutrition per serve:
Protein 15g;
Fat 57g;
Carbohydrate 87g;
Dietary Fibre 2.5g;
Cholesterol 145mg;
3784 kj (905 cal)