Ingredients
-
For the Cake
-
1 stick Unsalted Butter
-
½ cup Icing Sugar
-
3 Egg
-
½ cup + 3 tbsp fine ground Semolina
-
½ + 6 tbsp cup ground Almonds
-
2 small Orange Juice
-
For the Syrup
-
½ cup +2 tbsp white Sugar
-
1 ½ tbsp Water
-
½ Cinnamon
-
1 Lemon Juice
Directions
Moist, rich and decadent almond and semolina cake with a touch of orange. Perfect for afternoon tea!
Steps
|
1
Done
|
For the CakePreheat the oven to 350°F and grease and line a 6-inch cake tin with baking paper. |
|
2
Done
|
In a large bowl, using a hand mixer, beat the butter and icing sugar for 4 minutes or until light and fluffy. Add in the egg yolks, one at a time, followed by the semolina, almonds, orange zest and orange juice. Beat until well combined. |
|
3
Done
|
In a separate clean bowl, whisk the egg whites until stiff. Fold in the egg whites gently into the semolina and almond mixture. Pour batter into prepared tin and bake for 45 minutes to 1 hour or until golden-brown. |
|
4
Done
|
Prick hole in the cake using a fork and place on a cooling rack to cool slightly. |
|
5
Done
|
For the SyrupIn a medium-sized saucepan over low-medium heat, combine the sugar, water and cinnamon stick. Heat until the sugar has dissolved. Bring to a boil and boil for 5 minutes or until thickened. Remove from heat and add in the lemon zest and lemon juice. |
|
6
Done
|
Pour syrup over the still-warm cake. Serve and enjoy! |
