Name: Semolina orange cake with rosemary soaking syrup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 2 oranges whole; 140 g butter softened; 1 1/4 castor sugar; 3 eggs; 1 tsp vanilla extract; 3/4 almonds ground; 150 g semolina; 130 g flour cake; 1 tsp Baking powder; 1/4 tsp salt; 400 ml orange juice fresh; 60 ml lemon juice freshly squeezed; 1/2 castor sugar; 60 ml Goldcrest Pure Honey; orange zest only; 2 rosemary stems; 3 bay leaves

Recipe Disclaimer

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Ingredients (17)

For the cake:

2	oranges — whole
140 g	butter — softened
1 1/4	castor sugar
3	eggs
1 tsp	vanilla — extract
3/4	almonds — ground
150 g	semolina
130 g	flour — cake
1 tsp	Baking powder
1/4 tsp	salt

Soaking syrup:

400 ml	orange juice — fresh
60 ml	lemon juice — freshly squeezed
1/2	castor sugar
60 ml	Goldcrest Pure Honey
	orange — zest only
2	rosemary — stems
3	bay leaves

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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.

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