The always in-season orange means that you can enjoy this semolina honey cake all-year round.
- 150 g unsalted butter, chopped, at room temperature
- ¾ cup caster sugar
- 1 tbsp finely grated orange rind
- 4 eggs
- 1 cup fine semolina
- ¾ cup self-raising flour
- 1 cup Greek yoghurt
- 2 tbsp blanched almonds
- Extra Greek yoghurt, to serve
Orange honey syrup
- ⅓ cup honey
- ½ cup water
- ½ cup caster sugar
- ½ cup orange juice
- Grease a 22cm springform pan (base measures 20cm). Line base and side with baking paper.
- Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture will looked curdled at this stage. Transfer to a large bowl. Fold in semolina, flour and yoghurt in two batches until combined.
- Spoon into prepared pan smooth over top. Decorate with almonds.
- Cook in a moderate oven (180C) for about 50 minutes, or until a skewer inserted into centre comes out clean.
- Meanwhile, make syrup. Combine all ingredients in a medium saucepan. Stir over a low heat until sugar is dissolved. Bring to boil. Boil gently for about 5 to 8 minutes, or until slightly thickened.
- Using a skewer, pierce hot cake in pan from the top to the base. Slowly pour over half the syrup, stand for 15 minutes to allow it to absorb. Transfer to a serving plate.
- Serve warm or cold with extra Greek yoghurt and remaining syrup.
Semolina is ground durum wheat, available in fine, medium or coarse grain. Fine grain is best for this cake. Available from major supermarkets, fruit and vegetable shops and health food stores. Store cake in an airtight container at room temperature for up to two days.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||12.9 g|
|Total carbohydrates||70.8 g|
|- Sugars||46.2 g|
|Dietary fibre||1.7 g|