MAKES 1 X 20CM CAKE
180g unsalted butter softened and diced plus extra for the tin
200g golden caster sugar
3 large eggs
finely grated zest and juice of 2 small oranges
130g ground almonds
2 tsp baking powder sifted
100g semolina
SYRUP
finely grated zest of 1 small orange
100ml smooth orange juice
40g golden caster sugar
- Preheat the oven to 190C/170C fan/gas 5. Butter a loose-bottomed 20cm cake tin at least 5cm deep. Place all the ingredients for the cake in the bowl of a food processor and cream together: the mixture should be creamy but still appear grainy. Transfer to the tin, smoothing the surface with a spoon, and bake for 35-40 minutes or until golden, risen and firm, and shrinking from the sides. A skewer inserted at the centre should come out clean.
- While the cake is baking, place the syrup ingredients in a small pan, bring to a simmer, reduce the heat and leave to bubble gently for 5 minutes, then set aside. Once the cake is out of the oven, drizzle the syrup evenly over the top, then run a knife around the sides and leave to cool before removing from the tin. The cake will keep for several days in an airtight container. Perfect on any cake occasion and also as a pudding with a spoonful of crème fraîche on the side.
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