This buttery citrus cake has a lovely moist texture thanks to semolina, almond meal and blood orange juice, then topped off with blueberry compote.
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Ingredients
Blueberry compote
Method
1.Preheat oven to 180°C. Grease a deep 23cm round springform pan; line base and side with baking paper, extending the paper 1cm over the side.
2.Beat butter, sugar and rind in a bowl with an electric mixer until light and fluffy. Beat in eggs, one at the time.
3.Fold in semolina, sifted baking powder, almond meal and juice, in two batches. Spread mixture into pan.
4.Bake cake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes before transferring, top-side up, to a wire rack to cool.
5.Meanwhile, make blueberry compote. Stir sugar, rind, juice, cinnamon and thyme in a medium heavy-based saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; simmer, without stirring, for 2 minutes. Add blueberries; simmer for 5 minutes or until berries soften slightly. Strain berries over a heatproof jug; place berries in a heatproof bowl. Return syrup to same pan over high heat; bring to the boil. Simmer for 4 minutes or until thickened. Cool. Add syrup to berries; stir to combine.
6.Serve cake topped with compote and lemon thyme.
Cake and compote can be made a day ahead. Store cake in an airtight container at room temperature. Store compote, covered, in the fridge.
Note
