Blood Orange, Almond and

Semolina Cake

Serves: 6
Preparation: 20 minutes
(+ cooling time)
Cooking: 35–40 minutes

Ingredients:

6 blood oranges*
100g butter or margarine
1  3⁄4 cups caster sugar
3 eggs, lightly beaten
2 tsp baking powder
3⁄4 cup fine semolina
3⁄4 cup ground almonds
1 cinnamon stick

1. Preheat oven to 180ēC. Grease and line a 20cm cake tin. Finely grate
rind from 2 oranges then juice all oranges.

2. Using electric beaters, cream butter or margarine and 1 cup sugar in a
large bowl until light and fluffy. Beat in orange rind. Gradually add
eggs, beating well after each addition until mixture is smooth.

3. Combine baking powder, semolina and almonds and gently fold into
mixture with 1⁄4 cup orange juice until combined. Spoon mixture
into prepared cake tin and bake for 35–40 minutes or until cake is
cooked when tested with a skewer. Turn cake out onto a cake rack
to cool slightly.

4. While cake is baking, combine 11⁄2 cups orange juice, cinnamon
stick and remaining 3⁄4 cup sugar in a medium saucepan over
medium-high heat. Stir until sugar is dissolved, bring mixture to the
boil then reduce heat and simmer for 20–25 minutes or until syrupy.
Discard cinnamon stick.

5. Place warm cake onto serving plate, gently prick using a fine skewer
and slowly pour syrup over cake. Slice and serve.

*Substitute Navel oranges, if desired

- Source: Sydney Markets, Supplying quality fresh fruit and vegetables

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