This semolina cake has fast become one of my favourites.
It’s sweet, sticky, and quite dense. Realistically, you don’t need a giant piece to be satisfied… but admittedly, it’s hard to stop at only one piece.
Recipe:
An orange (or two if they’re small)
200g fine semolina
200g sugar
100g self raising flour
100g butter (room temperature and cubed)
2 eggs
Lemon Drizzle
1 cup icing sugar
3 tbps lemon juice
Desiccated coconut to sprinkle
Preheat the oven to 180 degrees and grease a cake tin. I like to use a square cake tin because it makes cutting up the cake easier in the end.
To make this cake, you need to whiz up a whole orange (yes, skin and all) in a food processor. I used my Cuisine Companion to blitz it all up.
Cream the butter and sugar. Once light and golden, combine the remaining ingredients.
Pour into the prepared cake tin and bake for approximately 30-40 minutes – until a skewer comes away cleanly after poking through the centre.
While you allow your cake to cool slightly, it’s time to make the drizzle.
I like to use my Pyrex glass jug because it’s easy to mix in there… and then easy to pour afterwards.
Mix the icing sugar with the lemon juice. It will have a runny consistency, which is what we want.
Place the cake onto a serving plate and poke holes all over the top with a skewer.
Pour the syrup over the top ensuring you get as much as possible into the holes.
Sprinkle the coconut on top (this helps cover the holes).
Serve and enjoy.
It’s sweet, sticky, and quite dense. Realistically, you don’t need a giant piece to be satisfied… but admittedly, it’s hard to stop at only one piece.
Recipe:
An orange (or two if they’re small)
200g fine semolina
200g sugar
100g self raising flour
100g butter (room temperature and cubed)
2 eggs
Lemon Drizzle
1 cup icing sugar
3 tbps lemon juice
Desiccated coconut to sprinkle
Preheat the oven to 180 degrees and grease a cake tin. I like to use a square cake tin because it makes cutting up the cake easier in the end.
To make this cake, you need to whiz up a whole orange (yes, skin and all) in a food processor. I used my Cuisine Companion to blitz it all up.
Cream the butter and sugar. Once light and golden, combine the remaining ingredients.
Pour into the prepared cake tin and bake for approximately 30-40 minutes – until a skewer comes away cleanly after poking through the centre.
While you allow your cake to cool slightly, it’s time to make the drizzle.
I like to use my Pyrex glass jug because it’s easy to mix in there… and then easy to pour afterwards.
Mix the icing sugar with the lemon juice. It will have a runny consistency, which is what we want.
Place the cake onto a serving plate and poke holes all over the top with a skewer.
Pour the syrup over the top ensuring you get as much as possible into the holes.
Sprinkle the coconut on top (this helps cover the holes).
Serve and enjoy.
No comments
Thank you for your comment. I truly appreciate the time you've taken to leave me a message. I will attempt to answer comments via email.