Almond & orange cake

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• JaneMR

  18 July 2010

  JaneMR commented on this recipe

  Made this and it was delicious. However, I am not convinced by the amount of water required for the syrup - 500ml. I had to boil it for a good 45 minutes to produce a syrup, not the suggested 10 minute simmer. Should it be 50 mls? Otherwise I think it would have been very soggy.

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• beckybee

  25 August 2010

  beckybee commented on this recipe

  Great cake! The ambulance men who took me to hospital requested it! Syrup took FOREVER! I also added more sugar and will use less water next time....wish I'd read the comments before I made the syrup!

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• chrisgalea

  03 February 2011

  chrisgalea rated and commented on this recipe

  

  A very good cake. Did not have enough semolina so used the plain flour instead, it still turned out good. I agree with the syrup comments. I used half the amount and still it took some time to become syrupy. I personally prefer the cake without the syrup since the remaining syrup to be drizzled on the cake made it too sweet for my taste.

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• Delila

  04 June 2011

  Delila rated and commented on this recipe

  

  delicious cake. will def become a favorite. i agree that the tin size is maybe too small. after 1 hour of cooking i was worried that the outside would be overcooked and it was still a bit uncooked in the middle. also, i only added 350ml of water to the syrup and it was fine. more than enough.

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• Sarahemcloudy

  24 June 2011

  Sarahemcloudy commented on this recipe

  This cake is AMAZING. So yummy. I changed it a little instead of citrus, I made it into Raspberry and Amertto. Omit one orange juice for 2 capfuls amaretto liqour and popped a few raspberries into the mixture. Made the syrup drizzle with raspberries, sugar, lemon juice and sieved. Before you drizzle the syrup (and if your a proper boozer), douse cake with a little more ameretto. Then add your zinzy drizzle. When cool, top with mascarpone and fresh raspberries, stawberries & blueberries. SOO NICE! :o)

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• MrsWilba

  05 August 2011

  MrsWilba rated and commented on this recipe

  

  I decided to make this as a way of using up some semolina I had bought ages ago. I didn't realise until I started making it what a huge quantity it made! You need a large bowl and a very large tin, neither of which i had. After a tight squeeze in the mixing bowl I split the mixture between 2 loose bottom 20cm tins. It still took an hour to cook but worked out fine. As with everyone else the syrup took forever and I was unsure when to call it done. It does thicken alot when cold. Tasted ok at the end though :)

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• welsh lass

  09 August 2011

  welsh lass rated and commented on this recipe

  

  Confused????? I used semolina and its really gritty. Not pleasant at all and a waste of ingredients. Rose well and looked good but not what I was expecting.

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• Anne-Rachael

  23 August 2011

  Anne-Rachael rated and commented on this recipe

  

  I made this cake and it was very well liked. Fairly sweet - I think it went best with half-fat creme fraiche. It was very moist and quite crumbly, broke a bit as I moved it to a cake plate to serve. Only problem was finding semolina where I live (NW Manchester). Had to drive 9 miles to a Sainsburys - anyone know who else might stock this - or ground rice, come to that? Thanks - wonderful cake!

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• SabinaP

  24 December 2011

  SabinaP rated this recipe

  

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• SabinaP

  24 December 2011

  SabinaP rated this recipe

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• diddlene

  22 January 2012

  diddlene rated and commented on this recipe

  

  Didn't really enjoy the taste + it feels very heavy. Syrup took about 20 min to prepare and wasted about a quarter as it was too much.

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• CookingMama

  01 April 2012

  CookingMama rated and commented on this recipe

  

  Highly disappointed with this recipe as the reviews seemed so promising. I have made many a semolina cake in the never ending struggle to impress my Mother-in-Law (who is of Greek decent) and this was by far the worst recipe I have come across! Gritty, way way way too dense and overly sweet. What a waste of ingredients, money and time! >=[

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• CookeySusan

  30 September 2012

  CookeySusan commented on this recipe

  The syrup took an hour to get to the right consistency so allow that amount of time - it is however worth it.

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• CookeySusan

  30 September 2012

  CookeySusan rated this recipe

  

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• Jodie Rees

  27 October 2012

  Jodie Rees rated and commented on this recipe

  

  This was my contribution to a BBQ we were invited to - and I was rather pleased with the results. The cake is very sweet, but I personally have a sweet tooth so I thoroughly enjoyed it. I was prepared for the syrup to take a while, which it did. All in all, very nice.

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• Anette Kaplen

  18 December 2012

  Anette Kaplen rated and commented on this recipe

  

  I Have baked this cake a few times now,

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• Clarey_Fairey

  16 February 2013

  Clarey_Fairey rated and commented on this recipe

  

  yeah not a bad cake recipe :) I think it would have been better if I had made double the mixture and baked two separate layers of cake at perhaps a fraction more of the heat for the first 15-20 minutes, but it is nice and sweet and moist. I missed out the semolina as I don't like it, and put chocolate sauce on top of mine which was nice

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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 30.0 g, saturated fat 12.8g, fibre 1.8g, salt 0.68 g

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