Orange semolina cake

Orange semolina cake

You can make this moist citrus cake the day before.

By , 21 September 2015
Orange semolina cake
  • Ready in: 105 mins
  • Serves: 8
  • Price: 70p per serving
Nutritional Info
Each 142g serving contains
  • Fat 40
  • Sat Fat 16
  • Sugar 39
  • Salt 0.24
  • Cals 611
of your reference intake.
Typical energy values per 100g: 1801kJ/430kcal.
  • 225g unsalted butter, plus extra for greasing
  • 225g caster sugar
  • 3 free-range eggs, beaten
  • 1⁄2 tsp vanilla extract
  • 200g ground almonds
  • 2 small oranges, zest and juice of
  • 140g semolina
  • 1 level tsp baking powder
  • Icing sugar, for dusting
  • For the orange syrup
  • 2 oranges, juice of
  • 3 tbsp caster sugar
  • Pre-heat the oven to 160C/140C Fan/Gas 3. Grease a 20cm loose-bottomed or spring-form cake tin and line base with baking paper.

  • In a bowl, beat the butter and sugar with a whisk until creamy, pale and light. Gradually beat in the eggs, then add the vanilla and almonds. Fold in the orange zest and juice, semolina and baking powder.

  • Pour into the tin. Bake for 1 hour 15 minutes or until golden brown.

  • To make the syrup, mix the orange juice and sugar together.

  • While the cake is still warm, prick all over with a skewer and spoon over the syrup. Leave to soak through for 15 minutes in the tin, then remove and slice.

  • Dust with icing sugar and serve warm or cold with cream and, if time, roasted rhubarb.