You can make this moist citrus cake the day before.
(119 votes)
Cook: 1 Hour 45 Mins
Serves: 8
Price: 70p per serving
Nutritional Information
Each 142g serving contains
Energy
2557kj
611kcal
2557kj
611kcal
30%
Fat
40g
40g
High
57%
57%
Saturates
16g
16g
Med
82%
82%
Sugars
39g
39g
High
43%
43%
Salt
0.24g
0.24g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1801kj/430kcal
Typical energy values per 100g:
1801kj/430kcal
Ingredients
225g unsalted butter, plus extra for greasing
225g caster sugar
3 free-range eggs, beaten
½ tsp vanilla extract
200g ground almonds
2 small oranges, zest and juice of
140g semolina
1 level tsp baking powder
Icing sugar, for dusting
2 oranges, juice of
3 tbsp caster sugar
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3. Grease a 20cm loose-bottomed or spring-form cake tin and line base with baking paper.
2
In a bowl, beat the butter and sugar with a whisk until creamy, pale and light. Gradually beat in the eggs, then add the vanilla and almonds. Fold in the orange zest and juice, semolina and baking powder.
3
Pour into the tin. Bake for 1 hour 15 minutes or until golden brown.
4
To make the syrup, mix the orange juice and sugar together.
5
While the cake is still warm, prick all over with a skewer and spoon over the syrup. Leave to soak through for 15 minutes in the tin, then remove and slice.
6
Dust with icing sugar and serve warm or cold with cream and, if time, roasted rhubarb.