Semolina and almond cake

Recipe from: 7/6/2000 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • 175
    g
    butter
  • 175
    ml
    castor sugar
  • 3
    extra-large eggs
  • 1
    ml
    salt
  • 10
    ml
    baking powder
  • 500
    ml
    semolina
  • 300
    g
    ground almonds
  • 1
    juice of an orange
  • 2
    finely grated rind of oranges
  • ORANGE SYRUP
  • juice of four oranges
  • 2
    juice of lemons
  • 75
    ml
    castor sugar
  • 250
    ml
    water
  • 1
    cinnamon stick
  • icing sugar for dusting
  • Greek yoghurt
 

Method

+/- 1 hour
 
Preheat the oven to 170 ºC and grease a 23 cm loose-bottomed cake tin with non-stick spray. Line the tin with baking paper. Cream the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition. Sift in the salt and baking powder and fold in the semolina, ground almonds and orange juice and rind. Turn the mixture into the prepared cake tin, spreading evenly. Bake for about one hour or until a testing skewer comes out clean. If the top of the cake browns too rapidly cover lightly with aluminium foil. Meanwhile prepare the syrup: Slowly heat the orange juice, lemon juice, castor sugar and water until the sugar has dissolved. Add the cinnamon stick. Bring to the boil and simmer gently for about four minutes until the mixture forms a syrup. Spoon the syrup over the hot cake as soon as it comes out of the oven. Leave for 30 minutes to allow the syrup to draw into the cake. Dust the cake with icing sugar and serve with a dollop of Greek yoghurt. Makes 1 medium-sized cake.
 

Read more on: starch  |  bake
 

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