Orange Semolina Cake with Orange Syrup
This Orange Semolina Cake topped with Orange Syrup is the perfect combination of light, moist and crunchy - a great cake to serve for dessert this winter!
Servings: 12 slices
Ingredients
- 3 Eggs
- 1/4 cup (50gr) Caster Sugar (*)
- 1/2 cup (120ml) Canola Oil or neutral cooking oil
- 1 Orange, Zest and Juice about 1/3 cup - 80ml of Orange Juice
- 1 tbsp Lemon Juice
- 1 cup (180gr) Fine Semolina or Semolina Flour
- 1 cup (100gr) Almond Meal or Almond Flour
- 1 1/2 teasp. Baking Powder
- 1/2 teasp. Baking Soda
- 1 Orange, sliced for decoration
Orange Syrup
- 2 Oranges, juiced
- 1/2 Lemon, juiced
- 3 tbsp (30 gr) Brown Sugar
Instructions
Orange Semolina Cake
- Preheat the oven on 180'C/350'F. Grease a Round Springform Pan (see note 1) or line it with baking paper.
- In a large bowl, whisk the Eggs and Caster Sugar until frothy. Add the Canola Oil, Orange Juice, Orange Zest and Lemon Juice.
- Whisk in the Semolina, Almond Meal, Baking Powder and Baking Soda. Pour the batter in the Springform Pan.
- Thinly slice 1 Orange and place the slices over the cake batter.
- Bake for 20 to 25 minutes or until the tip of a knife comes out clean.
Orange Syrup
- Place the Orange Juice, Lemon Juice and Brown Sugar in a small pot on low to medium heat. Leave to reduce until thick, stirring occasionally.
To serve
- You can either pour the Syrup over the Full Cake or on Individual Slices (see note 2)
Notes
- I used a 8inch / 20cm Springform Pan for this cake.
- If you decide to pour the syrup over the warm cake after taking it out of the oven, make sure to wait until the cake has fully cooled to remove it from the pan.