Orange blossom semolina cake with honey spiced yoghurt

Orange blossom semolina cake with honey spiced yogurtAustralian Women's Weekly


Orange blossom semolina cake
Orange syrup
Honey spiced yoghurt


1.Preheat the oven to 180°C (160°C fan- forced). Grease a deep 25cm round cake pan; line base and sides with baking paper.
2.Beat butter and sugar in a small bowl with an electric mixer until pale. Beat in rind and orange blossom water, then eggs one at a time. Transfer mixture to a large bowl; stir in semolina, almond meal and sifted baking powder.
3.Spoon mixture into prepared pan; sprinkle with flaked almonds and extra sugar. Bake for about 35 minutes or until cooked when tested with a skewer. Turn onto wire rack, top-side up.
4.Meanwhile, to make orange syrup, combine juice and sugar in a small saucepan; stir over low heat, without boiling, until sugar is dissolved. Bring to the boil. Reduce heat, simmer, uncovered, for about 3 minutes or until the juice looks slightly syrupy. Remove from heat.
5.Pierce the hot cake all over with a skewer; pour half the hot syrup over the cake.
6.To make honey spiced yoghurt, combine all the ingredients in a bowl.
7.Serve the warm cake with the remaining orange syrup and honey spiced yoghurt.

Cake suitable to freeze.


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