Tag Archives: grated zest

Orange, Almond Semolina Cake

This recipe is an adaptation of a Lebanese dessert called Sfouf
Sfouf is really very similar to a Victoria sponge but with the flavour and the syrup it becomes delicious ,moist and exotic. Variations of this cake can be found from the Middle East along the Mediterranean. I will post a video of another variation at the bottom which i also love.
Semolina Cake

Ingredients

  • 250g    butter
  • 200g    golden caster sugar
  • 2         oranges , finely grated zest and juice
  • 4         eggs
  • 50g      plain flour
  • 2 tsps  baking powder
  • 250g    semolina
  • 200g    ground almonds
  • 120g    Greek yoghurt

ORANGE SYRUP

  • 2         oranges ,grated zest and juice
  • 2         cinnamon sticks or pinch of saffron (optional)
  • 275g    sugar (caster or granulated)
  • 500 ml  water

Method:

  • To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved. Reduce the heat and simmer until syrupy, about 15 minutes.
  • Heat the oven to 160 C. Butter and base line a 20cm spring form cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
  • Sift in the flour and baking powder and fold through along with the orange zest, semolina and almonds. Add the orange juice and yoghurt and stir gently.  Place a few skinned almonds on the top for show if you want to but this is optional of course.
  • Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
  • Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.
  • Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraîche if you like.

 

Servings: 6/8

Oven Temperature: 160 C/140f/Gas 3
Try this one as an alternative.

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Filed under Cakes, Desserts, English/European