Almond & orange cake

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• Olivier

  2009-01-25 09:37:05.121675

  Olivier rated and commented on this recipe

  

  The syrup complements perfectly this moist, zesty cake. However, please be aware that the syrup requires much longer than the quoted 10 mins... Also, the wording, as my friend Sue (a seasoned cook) can testify, is inaccurate and misleading when it comes to the timing of adding the orange zest. Still, we had fun making it and eating it.

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• leanneky

  2009-01-25 15:51:09.50382

  leanneky commented on this recipe

  Absolutely lovely! I agree with Olivier, the syrup probably needs a bit more time. I wasn't sure when to add the orange zest either! Despite this, it was delicious and I will definitely be making it again.

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• leanneky

  2009-01-25 15:51:31.062888

  leanneky rated this recipe

  

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• Liana's best

  2009-01-28 18:39:53.470046

  Liana's best commented on this recipe

  Would like to try this recipe. When would it the best to add the orange zest? At step 2 or 3?

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• Chris

  2009-01-28 19:55:40.416113

  Chris commented on this recipe

  I wouldn't think it would matter when you add the zest as it gets no more cooking if you add it at step 2. Take your pick.

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• Carol

  2009-01-29 19:41:14.389591

  Carol rated and commented on this recipe

  

  I have to agree with most of the comments from above. I don't think that it matters when the zest is added when making the cake but it would have been good to have the right instructions. Making the syrup took longer to sort out, but I eventually solved the problem by adding more sugar. I also found that the size of the baking tin quoted was too small....I'll use a slightly bigger one next time. It's an unusual cake.......but enjoyable!

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• priszcilla

  2009-01-30 10:23:14.769164

  priszcilla rated and commented on this recipe

  

  I baked this cake yesterday. It is very sweet and sticky, its taste reminding me of baklava. Semolina adds a special touch to its moist but crumby texture. The syrup keeps it moist so it did not get dry and is still enjoyable today. As for the syrup, next time I would use only around 250 ml water. On the whole, I loved it.

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• ibilola

  2009-01-30 22:20:11.098565

  ibilola commented on this recipe

  i baked this cake and my husband love it. You dont just read but try it at home and you will love it. i try nutmeg,hhhhhhh so lovely.Thank you BBC

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• mitrajam

  2009-02-18 02:29:04.930175

  mitrajam commented on this recipe

  I have made this recipe twice now and both times my friends and family have not stop complimenting me on this wonderful dessert.As suggested used half the amount of liquid. Thank-you I will be making this again and again, until I get bored of hearing the positive feedback.

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• Sapna

  2009-03-11 18:06:26.397645

  Sapna commented on this recipe

  Hi, Can any of you who has tried this recipe suggest the right method & timing for syrup.

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• miniminx

  2009-05-02 14:46:45.812746

  miniminx commented on this recipe

  i make a cake very similar to this one - marmalade quinoa teacake. quinoa instead of semolina (so you can feel REALLY virtuous) and marmalade....saves having to mess about with making syrup. It's a member recipe on this site. Have a try and let me know what you think!

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• miniminx

  2009-05-02 14:48:14.958162

  miniminx commented on this recipe

  the link to the Marmalade Quinoa Teacake: http://www.bbcgoodfood.com/recipes/10318/marmalade-quinoa-teacake

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• Agent Orange

  2009-05-07 11:41:28.127367

  Agent Orange commented on this recipe

  Can you use corse polenta?

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• Sandra

  2009-07-18 10:46:14.909554

  Sandra commented on this recipe

  I made this cake yesterday, gave it to my husband whilst still warm with a dollop of ice cream, whereupon he told me it tasted just like a suet pudding!! It is a nice cake I agree, BUT rather expensive and the instructions are a bit iffy. The syrup definitely took much longer to thicken, I think that half the amount would have been adequate.

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• Mimi

  2009-08-25 16:06:18.438929

  Mimi rated and commented on this recipe

  

  Lovely cake, very moist. Not sure why some have not had good results, this worked perfectly for me. I made the syrup in a wide pan which reduced it quite quickly. Lovely end to a spicy meal.

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• vercha

  2009-12-11 21:43:01.805258

  vercha rated and commented on this recipe

  

  Absolutely lovely and very moist cake.

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• globaholic

  2010-04-29 10:58:54.087262

  globaholic rated and commented on this recipe

  

  I'd read all the other recipes for similar cakes and all the reviews and this one came out the best so I thought I'd try it. It didn't disappoint and was delicious. It made a great dinner party dessert and I served it with an orange buttermilk sorbet.

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• colandrina

  2010-05-02 18:48:36.356476

  colandrina rated and commented on this recipe

  

  Very moist cake. I used a toothpick to make holes into the cake before pouring over the syrup, which made the syrup moisten the cake even more. I had no problems with the syrup, either. I served it with a mix of ricotta, orange juice and - zest while still warm, and it was very well received by my husband and our guests.

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• Lime

  2010-05-12 05:28:39.768487

  Lime commented on this recipe

  12 May 2010 I think zest should be added in step 2, as is the case with most other cakes of this sort where lemon or orange zest is added. It wouldn't make any difference though if not added until step 3.

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• Swirlgirl

  2010-07-15 17:05:44.505538

  Swirlgirl rated this recipe

  

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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

• 2 oranges , zested and juiced
• 2 cinnamon sticks
• 275g sugar (caster or granulated)

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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

• 2 oranges , zested and juiced
• 2 cinnamon sticks
• 275g sugar (caster or granulated)

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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