Orange semolina cake
This fragrant, zesty cake is great served with lightly whipped cream and a dusting of icing sugar.
Ingredients
115g golden castor sugar
65ml vegetable oil
finely grated zest of 1 orange
4 eggs
100ml milk
40ml orange flower water
225g fine semolina
3 tsp baking powder
115g ground almonds
For orange syrup
285g castor sugar
425ml water
4 pieces of orange peel (use a peeler)
juice of 1 orange
juice of 1 lemon
2 tbsp orange flower water
Method
To make the syrup, put the castor sugar, water and orange peel in a small saucepan. Set over a low heat and stir until the sugar has dissolved. Turn up the heat and allow it to bubble for 15 minutes to make a sticky syrup. Transfer into a jug and remove the orange peel. Add the juices and orange flower water. Set aside.
Preheat the oven to 190ºC and line a 20cm x 30cm rectangular baking tin with baking paper.
To make the cake, whisk the sugar, oil and orange zest together in an electric mixer. Add the eggs, one at a time, whisking after each, until thick and foamy. Mix in the milk and orange flower water.
Mix together the semolina and baking powder. Beat into the cake mixture, then add the ground almonds. Pour into the baking tin, making sure mixture is level.
Place tin in the centre of the oven and bake for 20 minutes, until it is golden and just cooked.
Remove from oven and let rest for 10 minutes. Using a skewer, prick holes in the top and slowly pour over 1 1/2 cups of syrup. When cool, slice and serve with remaining syrup.
Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.
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