Orange, Almond and Semolina Cake

Here is the most super delicious, moist cake. A friend gave this to me and after making it, could hardly believe how good it was. Great for a dessert, if eaten warm too, I have been told. It keeps well for a few days as well.

I have made this in a bundt [ring] tin but you can use an ordinary one if you wish, of course.

The cake is so delicious it really needs no topping except a light dusting of icing sugar. But you could easily drizzle over some water icing and decorate. Best to use unwaxed fruit if you can.

Generously butter your bundt tin and pre heat your fan oven to 140C

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6 oz softened butter

7 oz golden caster sugar

the grated zest of two large oranges [3 smaller] and 1 small lemon

1 teaspoonful vanilla extract

Place the above in a large mixing bowl and whisk until creamy.

4 medium eggs

9 oz semolina 

5 oz ground almonds

1½ teaspoonfuls of baking powder

Beat in the eggs, one by one then stir in the semolina, almonds and bp.

Tip into your prepared tin and bake for around an hour. Cool in the tin for a short while then place on a cooing rack.

OH MY!!! Yum yum.

Note: The mixture is fairly stiff so spoon it into your tin carefully, taking care not to not disturb the butter on the sides of the bundt tin. Roughly level off. It will mostly level itself off as it heats up.

As you can see, I drizzled over some icing, the icing sugar mixed with some fresh orange juice, then grated over zest.

I have another very usual orange cake for you in a few weeks!! Made with fizzy orange drink!