Monday, 8 November 2010

Orange semolina cake


grated zest of 1 orange
100g caster sugar
50ml vegetable oil
3 large eggs
5 tbsp milk
3 tbsp orange flower water
225g semolina
3 tsp baking powder
115g ground almonds
for the syrup
1 orange
375 ml water
250g caster sugar
2 tbsp orange flower water

Preheat the oven to 175°C. In a saucepan heat the sugar, water and 4 strips of orange peel. Stir until the sugar has dissolved and allow to bubble for 15 min to make a syrup. Let cool down and add juice of the orange and orange flower water. Cut the candied orange peel into small strips and set a side to use as decoration later.
Beat together the sugar, oil and orange zest. Beat in the eggs, followed by the milk and orange flower water. Pour into a baking dish and bake for 20 min until it's golden. Allow to rest for 5-10 min, then cut. Prick the top and slowly pour over the syrup, allow to be soaked up and absorbed into the cake. Decorate with toasted almond slices and the candied orange peel.

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