- 100g skinned hazelnuts, ground
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 50g semolina or polenta
Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…
- 175g golden caster sugar
- 1½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 large oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 4 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 200ml light olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- generous pinch saffron threads
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 85g icing sugar
- Greek yogurt or crème fraîche and orange segments to serve, optional
Heat the oven to 180C/fan 160C/gas 4. Oil the base of a 23cm ring tin (or oil and line the base of a 20cm round or 18cm square cake tin). Put the ground hazelnuts in a frying pan and toast over a medium heat, stirring frequently until evenly browned. Leave to cool, then mix with the semolina, caster sugar and baking powder.
Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients. Pour the mixture into the prepared tin and bake for 30-40 mins, until risen and firm to the touch.
While the cake is baking, pare the zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then simmer gently for 5 mins.
When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over. Serve as it is, or with yogurt or crème fraîche and orange segments. The cake will keep in the fridge in an airtight container for 3-4 days.