Semolina cake

Semolina cake

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
125g butter
115g caster sugar
1 tablespoon orange zest
2 eggs
2 tablespoons brandy
125g semolina
1 teaspoon baking powder
125g ground almonds

Syrup

Quantity Ingredient
110g sugar
310ml orange juice
3 tablespoons grand marnier, cointreau or brandy

Method

  1. Cream butter with sugar and orange zest until light and fluffy. Beat in eggs one at a time, beating thoroughly after each addition. Stir in brandy. Combine semolina, baking powder and almonds and fold lightly into egg mixture.
  2. Turn into greased and lined 20 cm round cake tin. Place in a preheated hot oven (200°C), then lower heat to moderate (180°C) and bake for 30 minutes or until golden on top and a fine skewer inserted in centre comes out clean.
  3. To make syrup, place sugar and juice in a heavy saucepan, bring to the boil, stirring occasionally, and boil briskly for 5 minutes. Cool slightly, then stir in spirits.
  4. Leave cake in tin and pour syrup over, then return to oven and bake for a further 15 minutes. Remove from oven and allow cake to cool in tin. Turn out for serving, sliced, on its own or accompanied by whipped cream flavoured with 1 teaspoon grated orange zest.
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