- STEP 1
To 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 2
Heat 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 3
Sift 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 4
Remove from the oven and pierce all over with a skewer. Pour half the syrup over warm cake. Leave to cool
- STEP 5
Drizzle the remaining syrup and serve with crème fraîche
