Tangelos four ways

Serve with cream ... tangelo and buttermilk syrup cake.
Serve with cream ... tangelo and buttermilk syrup cake.

Coarsely grate the rind of a couple of tangelos then segment the fruit. Combine both with couscous, baby spinach leaves, thinly sliced red onions and a few dates, drizzle with olive oil and serve with grilled fish.

Make a tangelo gremolata by combining grated tangelo zest, chopped parsley and grated garlic. Grill lightly oiled scallops and when just cooked serve immediately topped with gremolata.

Brush fresh butterflied sardines with olive oil and sprinkle with hot paprika then grill on a hot plate. Combine black olives, segments of tangelo, baby rocket leaves, chopped oregano, olive oil and tangelo juice and place on serving plates. Top with spicy sardines.

250g soft butter
2 tangelos
400g castor sugar
3 eggs, separated
150g self-raising flour
180g fine semolina
250ml buttermilk

Heat oven to 180C. Combine butter, finely grated zest of one tangelo and half the sugar in the bowl of an electric mixer and beat until pale and fluffy. Beat in egg yolks one at a time, then fold in flour, semolina and buttermilk until smooth. Beat egg whites in a bowl with an electric mixer until soft peaks form, then fold half into the butter mixture; when smooth, fold in remaining half. Spoon mixture into a greased 21-centimetre kugelhopf pan and bake for 50-60 minutes, or until cooked.

Rest cake in the tin for five minutes then turn out on to a rack over a plate. Combine remaining sugar, grated strips of zest from remaining tangelo and 80 millilitres of tangelo juice in a small saucepan. Stir over low heat until sugar is dissolved, bring to the boil then remove from heat. Pierce cake all over with a cake skewer and pour syrup over cake.

Serve with thick cream.

This story Tangelos four ways first appeared on The Sydney Morning Herald.