Semolina orange cake with rosemary soaking syrup

Bibby's Kitchen
12 servings Prep: 15 mins, Cooking: 1 hr 15 mins
Rate this recipe
Some sweet, citrus flavour.

By Food24 August 25 2016
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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 Robertson's 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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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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