adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange & rosemary semolina syrup cakes
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Moist cakes drenched in sticky syrup, bursting with flavor.
Ingredients:
  • Melted butter, to grease
  • 140g (3/4 cup) semolina
  • 85g (3/4 cup) almond meal
  • 50g (1/3 cup) plain flour
  • 4.00 gm baking powder
  • 90g (1/3 cup) Greek-style natural yoghurt
  • 21.00 gm fresh orange juice
  • 2 tsp chopped fresh rosemary
  • 125g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 20.00 ml finely grated orange rind
  • 6 fresh rosemary sprigs or leaves
  • 1 orange
  • 215g (1 cup) caster sugar
  • 250ml (1 cup) fresh orange juice
Instructions:
  • Preheat the oven to 180ºC. Grease six 185ml (3/4-cup) mini loaf pans with melted butter and line the bases and two long sides with non-stick baking paper, leaving a 3cm overhang.
  • In a large bowl, sieve together semolina, almond meal, flour, and baking powder. In a separate small bowl, mix yoghurt, orange juice, and chopped rosemary.
  • Use an electric beater to whip the butter, sugar, and orange rind in a bowl until light and creamy. Gradually add the eggs one at a time, beating thoroughly after each addition. Gently fold in the semolina and yogurt mixtures with a large metal spoon. Divide the batter evenly into prepared pans and top each with a rosemary sprig or leaves. Bake for 20-25 minutes until golden and a skewer comes out clean. Allow the cakes to cool in the pan for 10 minutes before serving.
  • Prepare a delightful syrup by using a zester, vegetable peeler, and a small sharp knife to make thin strips of orange rind. Combine the rind, caster sugar, and orange juice in a saucepan over low heat, stirring for 2 minutes until the sugar dissolves. Simmer for 5 minutes until the mixture slightly thickens.
  • Drizzle each cake with 1 tablespoon of syrup and allow it to soak for 10 minutes. Transfer the cakes to a deep dish, pour over half of the remaining syrup, and let them sit for 30 minutes or until they cool.
  • Divide the cakes onto individual serving plates and drizzle with the remaining syrup before serving.

Similar Recipes