Teresa Cutter's semolina and olive oil syrup cake
This syrup-drenched, aromatic orange cake is bound to make an impression when you next have friends over for coffee!Keep reading to see the clever OXO Australia gadgets which make this recipe that much easier!
Ingredients
- 1.5 cups almond meal
- 60 g semolina
- 90 g unrefined raw sugar
- Half tsp cinnamon powder
- 2 tsp baking powder
- 4 large organic eggs
- 2 tsp vanilla extract
- Zest of one orange
- 1 cup extra virgin olive oil
Orange syrup
- 1 cup orange juice freshly squeezed
- 1 tbsp lemon juice
- 60 ml pure maple syrup
- 3 whole star anise
- 2 cinnamon sticks
Instructions
- Preheat your oven to 160/320 degrees C/F fan forced.
- Combine the eggs, olive oil, sugar, vanilla and zest of one orange into a mixing bowl.
- Add the almond meal, semolina and baking powder and mix well to form a smooth batter.
- Pour the cake batter into a prepared loaf tin lined with baking paper.
- Bake for 45 minutes or until cooked through.
- Remove the cake from the oven and pierce all over with a skewer or knife.
- Meanwhile, make the orange syrup by combining the orange juice, lemon juice, maple syrup, star anise and cinnamon in a saucepan.
- Simmer for five minutes on a gentle heat until the syrup has reduced slightly and the aromatics have infused into it.
- Pour the hot syrup over the cake and leave it in the tin for 30 minutes to soak up the syrup.
- Serve at room temperature (or chilled) and devour.
- Inspiration: You might like to serve on a platter with orange segments, bayleaves and cinnamon to garnish.