Orange semolina cake
- 225g unsalted butter, plus extra for greasing
- 225g caster sugar
- 3 free-range eggs, beaten
- ½ 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.