Orange Semolina Cake


I can’t take any credit for this – it was a rather odd recipe I saw from the recent ‘Hairy Bikers – Mum know’s best’ series, and felt I had to give it a try.  From that perspective, it’s here more as an experiment – On the positive side, it’s really easy to make, incredibly moist and full of the most intense orange flavour and aroma.  However, the semolina gives it a coarse crumb and makes it apparently quite dry, and the whole oranges contribute a degree of bitterness.  I think this is work in progress, and can be overcome with a sticky sweet orange drizzle or icing…

Makes 10 reasonable sized slices

Ingredients

  • 2 Oranges (unwaxed, or very well washed)
  • 115g Vegetable Fat
  • 115g Golden Granulated Sugar
  • 2 Eggs
  • 3 tsp Baking Powder
  • 175g Semolina

Method

  • Dice the whole oranges, skin and all, and remove any pips
  • Blitz the oranges to a puree in a food processor
  • In a bowl, cream together the sugar and fat until smooth, then add in the eggs and beat well
  • Stir through the semolina and baking powder and carefully fold in the orange pulp – make sure it’s well mixed, as the batter is quite stiff
  • Line a 20cm loose bottomed cake tin with greaseproof paper
  • Pour the batter into the tin and bake in a preheated oven ant 170oC Fan
  • After 10 minutes, turn the temperature down to 160oC and bake for a further 30-40 minutes until golden brown on the top, and cooked through
  • Remove from the oven and allow to cool in the tin before removing – it will start to shrink away from the sides
  • [at this point, I’d consider doing something creating on the top to add another degree of sticky-sweetness… entirely optional & not part of the original recipe, ideas welcomed!]
  • Turn out and remove the paper.  Cut & serve!  Store in an airtight tin – very moist from the fruit, it will keep for up to 5 days (apparently)

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3 Comments Add yours

  1. elspeth poste says:

    i boil the oranges for an hour then blitz. save one and slice thinly, line tin add batter bake and turn upside down to serve. glaze with warm marmalade georgous

  2. jon says:

    loved this recipe so simple covered mine with melted chocolate

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