Semolina and almond cake

YOU
0 serving Cooking: 1 hr
Rate this recipe
Starch

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

175.00 g butter
175.00 ml castor sugar
3.00 eggs — extra-large
1.00 ml salt
10.00 ml Baking powder
500.00 ml semolina
300.00 g almonds — ground
1.00 orange — juice only
2.00 orange — zest only
ORANGE SYRUP
orange — juice only
2.00 lemons — juice only
75.00 ml castor sugar
250.00 ml water
1.00 cinnamon — stick
icing sugar — for dusting
yoghurt — Greek
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.