Recipe

Citrus and semolina cake

Sep 27, 2013 2:00pm
  • 20 mins preparation
  • 1 hr cooking
  • Serves 10
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Ingredients

Citrus and semolina cake
  • 1 cup (160g) fine semolina
  • 1 cup (125g) almond meal
  • 1 teaspoon baking powder
  • 3 eggs
  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) light olive oil
  • 2 tablespoon orange juice, finely grated rind of 1 orange, plus segments of 2 oranges
  • 1 lemon, finely grated rind of
  • pure icing sugar, to dust
Citrus syrup
  • 2/3 cup (150g) caster sugar
  • 1 lemon, grated rind of
  • 1 orange, grated rind of
  • 1 vanilla bean, split, seeds scraped

Method

Citrus and semolina cake
  • 1
    Preheat oven to 180°C or 160°C fan. Grease and line a 22cm-round cake pan. Combine semolina, almond meal and baking powder in a large bowl.
  • 2
    Beat eggs and caster sugar until pale and thick. Beat in oil, juice and citrus rinds. Gently fold into semolina mixture. Spoon into pan. Bake for 45-50 mins, until a skewer inserted comes out clean. Cool in pan. Invert onto a plate.
  • 3
    To make citrus syrup, stir sugar and 2/3 cup water in a pan on medium heat until sugar dissolves. Add remaining ingredients. Increase heat to high. Simmer for 10 mins, until syrupy. Drizzle over cake.
  • 4
    Top cake with orange segments. Dust with icing sugar.

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