Semolina orange cake with rosemary soaking syrup

Some sweet, citrus flavour.
 
cake, recipe, orange, rosemary, semolina,  food24
Image by:
Recipe from: 25 August 2016
Preparation time: 15 min
Cooking time: 1 hour 15 min
 
 

Ingredients

 
  • For the cake:
  • 2
    whole oranges
  • 140
    g
    butter, softened
  • 1 1/4
    c
    castor sugar
  • 3
    eggs
  • 1
    tsp
    vanilla extract
  • 3/4
    c
    ground almonds
  • 150
    g
    semolina
  • 130
    g
    all-purpose cake flour
  • 1
    tsp
    baking powder
  • 1/4
    tsp
    salt
  • Soaking syrup:
  • 400
    ml
    fresh orange juice
  • 60
    ml
    freshly squeezed lemon juice
  • 1/2
    c
    castor sugar
  • 60
    ml
    honey
  • zest of one orange
  • 2
    stems rosemary
  • 3
    bay leaves
Servings: Change Serving
 
 

Method

 

Place the 2 whole oranges in a large saucepan and fill with enough water to cover. Bring up to the boil, then drain and fill with fresh water.

Repeat this process twice more to remove the bitterness from the oranges. On the last repeat, boil for about 45 minutes until the oranges are completely soft.

Drain and set aside to cool completely. Remove the hard ends, slice and discard any pips are hard membrane. Place the flesh of 1½ oranges in a processor and blitz until smooth. (discard the remaining half)

Preheat the oven to 180º C. Grease and line a 23 cm loose-bottom cake tin.

Cream the butter, castor sugar and vanilla until pale. Add the eggs one at a time beating well between each addition.

Sift all the dry ingredients together. Add the sifted flour to the creamed butter and whisk together. Lastly, add the orange puree and beat until the batter is smooth.

Transfer the batter to the baking tin, smooth over the top and bake for about 65 minutes or until cooked through.

To make the soaking syrup, place all the ingredients in a saucepan and boil on a high heat for about 12-15 minutes. At the end of the cooking time, measure the syrup out. You should aim to have about 350ml. Top up with hot water if need be. Set aside to cool.

Slowly ladle the cooled syrup over the hot cake waiting, for it to absorb before adding the next ladle.

Cool in the tin and serve at room temperature with softly whipped cream.


Reprinted with the permission of Bibbyskitchen@36. To see more click here.


To receive quick and convenient weekday recipes, join our Easy Weekday Meals  mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. 



 

Read more on: recipe  |  food24  |  semolina  |  rosemary  |  cake  |  orange
 

NEXT ON FOOD24X

Lasagne cupcakes

2015-02-05 11:08
 
 
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 
 
 
 
 
 
 

Today's Easy Weekday Meal

 
Monday
Tasty tomato risotto
A basic recipe that can be jazzed up with spicy chorizo or prawns!
Prep time:  10 min
Cooking time:  25 min
See this week's meals
 
 
 

Restaurants

 
Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...
 

Find a restaurant

 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.