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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 24 Thalia and Bianca: Orange Syrup Cake with Caramelised Pineapple and Creme Fraiche

Be a star in the kitchen with all the amazing recipes from TV 2's My Kitchen Rules

Prep: 25 mins

Cook: 50 mins

Serves: 8



  • 65g (1/3 cup) pepitas
  • 45g (1/3 cup) macadamias, coarsely chopped
  • 30g butter, melted, plus extra 25g butter
  • 1/2 pineapple, peeled, cored, sliced into wedges
  • 2 tbs brown sugar
  • 200ml crème fraîche
  • 1 vanilla bean, seeded
  • 1 tsp vanilla extract


  • 495g (2 and 1/4 cups) caster sugar
  • 3 star anise
  • 3 cinnamon sticks
  • 4 cloves
  • 1 vanilla bean, seeded
  • 1 orange, thinly sliced
  • 2 lemons, juiced


  • 2 oranges, zested and juiced
  • 185g unsalted butter, softened
  • 150g (2/3 cup) caster sugar
  • 2 eggs
  • 150g (1 cup) plain flour
  • 55g (1/3 cup) fine polenta
  • 1 tsp cinnamon
  • 2 tsp baking powder



  1. Preheat oven to 170C and grease 8 holes of a ½ cup-capacity mini cake pan and line bases with baking paper.
  2. To make syrup, stir all ingredients with 500ml (2 cups) water in a medium saucepan over low heat for 4 minutes or until sugar dissolves. Simmer for 30 minutes or until reduced by half. Cool, then strain through a fine sieve into a bowl.
  3. To make cakes, place orange juice in a small saucepan over medium heat and simmer until reduced by half. Set aside to cool.
  4. Using an electric mixer, beat butter and sugar (on medium speed) for 2 minutes or until light and creamy. Beat in eggs, 1 at a time, then beat in reduced orange juice. Stir in orange zest and combined sifted remaining ingredients. Divide mixture among prepared pan holes.
  5. Bake for 20 minutes or until a skewer comes out clean when inserted into the centre. Lightly poke cakes all over with a skewer while hot. Pour half the syrup over cakes. Once absorbed, pour half of the remaining syrup over cakes. Set aside to cool.
  6. Line an oven tray with baking paper. Place nuts on prepared tray and pour over melted butter. Add a pinch of salt and bake, tossing halfway, for 10 minutes or until golden.
  7. Heat butter in a medium frying pan over medium heat. Add pineapple and sugar, then toss to combine. Cook for 2 minutes on each side or until golden.
  8. Combine crème fraîche with vanilla seeds and extract.
  9. Turn out cakes onto serving plates and top with nuts. Serve with pineapple and crème fraîche to the side.



  • You could use any combination of nuts in this recipe. Almonds, hazelnuts and pine nuts would also work well.
  • If crème fraîche is unavailable, substitute sour cream.