Orange semolina cake

Orange semolina cake

You can make this moist citrus cake the day before.

By , 21 September 2015

(27 votes)

Orange semolina cake
  • 1 Hour 45 Mins

  • Serves: 8

  • Price: 70p per serving

Nutritional Info
Each 142g serving contains
  • Energy

    2558KJ

    611KCAL

    30%
  • Fat

    40g

    high

    57%
  • Saturates

    16g

    high

    82%
  • Sugars

    39g

    high

    43%
  • Salt

    0.24g

    low

    4%
of your reference intake.
Typical energy values per 100g: 1801kJ/430kcal.
Ingredients
  • 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
Method
  • 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.