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Almonds and orange cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 12
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
Orange syrup
- 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
- 2 cinnamon sticks or 2tsp
- 275g golden caster sugar
- 2 oranges
- 2 oranges, finely grated zest and juice
- 2 cinnamon sticks or 2 tsp
- 275g golden caster sugar
Method
- STEP 1To make the syrup put all the syrup ingredients in a pan with 100ml of water and bring to a boil, stirring until all the sugar has dissolved. Reduce the heat to simmer until syrupy about 10 minutes
- STEP 2Heat oven to 160C/fan 140C. Butter and base line a 20cm springform cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs and whisk them in one at a time.
- STEP 3Sift the flour and baking powder and fold through along with the semolina and almonds. Add the orange juice and yogurt and stir gently. Pour into prepared tin and cook for about 1.5 hours or until firm to the touch and skewer comes out clean when inserted into the centre.
- STEP 4Remove from the oven and pierce all over with a skewer. Pour half the syrup over warm cake. Leave to cool
- STEP 5Drizzle the remaining syrup and serve with crème fraîche
