Recipe

Orange, semolina and rhubarb cake

Light and citrus-y with a delightful texture.

Apr 18, 2021 2:00pm
  • 1 hr 5 mins cooking
  • Serves 10
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For a special afternoon tea, serve this beautiful cake with a drizzle of orange-rhubarb syrup and softly whipped cream.
Looking for more citrus dessert recipes?

Ingredients

Orange, semolina and rhubarb cake
  • 185 gram (6 ounces) butter, at room temperature
  • 1 tablespoon finely grated orange rind
  • 2/3 cup (150g) caster (superfine) sugar
  • 3 eggs, at room temperature
  • 1 cup (150g) self-raising flour
  • 1/2 cup (80g) fine semolina
  • 1/4 cup (60ml) buttermilk
  • 200 gram (6½ ounces) trimmed rhubarb stalks
  • 1 tablespoon demerara sugar
Orange rhubarb syrup
  • 1 cup (250ml) orange juice
  • 1/2 cup (110g) caster sugar
  • 1/2 cup (125ml) water
  • 1 cup coarsely chopped rhubarb (110g)

Method

Orange, semolina and rhubarb cake
  • 1
    Have butter and eggs at room temperature.
  • 2
    Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) round cake pan; line base and side with baking paper.
  • 3
    Beat butter, rind and caster sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in sifted flour, semolina and buttermilk.
  • 4
    Cut rhubarb, diagonally, into 3cm (1¼-inch) lengths.
  • 5
    Spread mixture into pan, top with rhubarb; sprinkle with demerara sugar. Bake cake about 1 hour. Stand cake in pan 5 minutes before turning onto wire rack.
  • 6
    Meanwhile, make orange rhubarb syrup. Stir ingredients in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; reduce heat, simmer, uncovered, about 10 minutes or until syrup has thickened slightly. Strain into heatproof jug.
  • 7
    Invert cake onto serving plate. Pour half the orange rhubarb syrup over cake. Serve cake with remaining syrup, and whipped cream, if you like.

Notes

You will need a bunch of rhubarb with about 8 thin stalks. Use the red parts of the stalks for the best flavour. You need 2 large oranges for this recipe. Cake will keep in an airtight container at room temperature for 3 days, or in the refrigerator for 1 week, or in the freezer for 1 month.

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