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Citrus semolina syrup cake
Citrus semolina syrup cake
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Elevate your tea party with this decadent liqueur-infused cake.
Ingredients:
  • 2 oranges
  • 3 lemons
  • 250g unsalted butter, softened
  • 483.75 gm caster sugar
  • 4.40 gm vanilla essence
  • 5 eggs
  • 370.00 gm semolina (see note)
  • 8.00 gm baking powder
  • 200g ground almonds
  • 65.63 gm orange juice or Grand Marnier (see note)
Instructions:
  • Preheat your oven to 170°C, then generously grease a 2-liter, 26cm gugelhopf pan.
  • Grate the zest of 1 orange and 2 lemons finely. With an electric mixer, cream together butter, 1 1/4 cups sugar, the zests, and vanilla until light and fluffy. Beat in eggs one at a time. Stir in semolina, baking powder, and almonds until just combined.
  • Pour the mixture into the pan, and bake until a skewer inserted in the center comes out clean, about 1 hour.
  • Grate the zest from the remaining orange and lemon, then squeeze out their juice. In a saucepan over low heat, mix the juice with the remaining sugar and Grand Marnier or orange juice. Stir and cook until it forms a syrup and starts to boil. Lower the heat and let it simmer for 10 minutes or until it reduces by half.
  • 1. While the cake is still warm, use a skewer to poke holes in the surface. 2. Pour three-quarters of the syrup over the cake and reserve the rest. 3. Add the shredded rind to the remaining syrup. 4. Let the cake sit in the pan for 15 minutes before flipping it onto a plate. 5. Drizzle the remaining syrup over the cake and enjoy.

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