Almond & orange cake
Try this deliciously moist cake with its zesty syrup poured over as a pudding or an afternoon tea treat
Difficulty and servings
Cuts into 12
Preparation and cooking times
Ready in 1 hour
- To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved. Reduce the heat and simmer until syrupy, about 10 minutes.
- Heat the oven to 160C/fan 140C/gas 3. Butter and base line a 20cm springform cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
- Sift in the flour and baking powder and fold through along with the orange zest, semolina and almonds. Add the orange juice and yogurt and stir gently. Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
- Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.
- Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraîche if you like.
Per serving
550 kcalories, protein 9.6g, carbohydrate 64.4g, fat 30 g, saturated fat 12.8g, fibre 1.8g, salt 0.68 g
Recipe from olive magazine, February 2009.
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http://www.bbcgoodfood.com/recipes/9289/
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Ingredients
- 250g butter
- 200g golden caster sugar
- 2 oranges , finely grated zest and juice
- 4 eggs
- 50g plain flour
- 2 tsp baking powder
- 250g semolina
- 200g ground almonds
- 120g Greek yogurt
- crème fraîche to serve (optional)
ORANGE SYRUP
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Difficulty and servings
Cuts into 12
Preparation and cooking times
Ready in 1 hour
Ingredients
- 250g butter
- 200g golden caster sugar
- 2 oranges , finely grated zest and juice
- 4 eggs
- 50g plain flour
- 2 tsp baking powder
- 250g semolina
- 200g ground almonds
- 120g Greek yogurt
- crème fraîche to serve (optional)
ORANGE SYRUP
Per serving
550 kcalories, protein 9.6g, carbohydrate 64.4g, fat 30 g, saturated fat 12.8g, fibre 1.8g, salt 0.68 g
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