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Orange semolina cake with baked rhubarb
Orange semolina cake with baked rhubarb
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious semolina cake paired with tangy rhubarb and creamy yogurt.
Ingredients:
  • Melted butter, to grease
  • 55g (1/3 cup) pine nuts
  • 125g unsalted butter, at room temperature
  • 430.00g (1 cup) caster sugar
  • 260g (1 cup) Greek-style natural yoghurt
  • 3 eggs, separated
  • 1 tsp finely grated orange rind
  • 150g (1 cup) plain flour
  • 185g (1 cup) fine semolina
  • 8.00 gm baking powder
  • 45g (1/4 cup) pine nuts, extra
  • 155g (3/4 cup) caster sugar, extra
  • 185ml (3/4 cup) water
  • 42.00 gm fresh orange juice
  • Greek-style natural yoghurt, to serve
  • 250ml (1 cup) water
  • 3 large strips orange rind
  • 1 x 7cm cinnamon stick
  • 1 bunch (about 600g) rhubarb, ends trimmed, washed, cut into 6cm lengths
Instructions:
  • Preheat the oven to 180°C and generously grease a 23cm round springform pan with melted butter. Line the base and sides with non-stick baking paper for easy removal.
  • Add pine nuts to the food processor bowl and pulse until finely ground.
  • In a bowl, use an electric beater to whip together butter and sugar until pale and creamy. Incorporate yogurt, egg yolks, and orange rind until fully mixed. Then, sift in flour, semolina, and baking powder, stirring until combined. Gently fold in the ground pine nuts.
  • Beat egg whites with electric beaters in a clean, dry bowl until soft peaks form. Fold egg whites into the yoghurt mixture using a large metal spoon until just combined.
  • Transfer the mixture into the pan, spreading it evenly. Generously sprinkle additional pine nuts on top. Bake for 40 minutes until beautifully golden, and when a skewer inserted in the middle comes out clean.
  • In a small saucepan over low heat, combine the extra sugar, water, and orange juice. Stir occasionally until the sugar dissolves. Bring to a simmer and let it cook undisturbed for 5 minutes.
  • Drizzle the orange syrup over the warm cake and let it cool completely.
  • Preheat your oven to 180°C. Combine sugar, water, orange rind, and cinnamon in a saucepan over low heat, stirring until sugar dissolves. Simmer for 5 minutes until slightly thickened. Arrange rhubarb on a baking tray in a single layer. Pour the orange rind mixture over the rhubarb and cover with foil. Bake for 10-15 minutes until rhubarb is tender. Let it cool before serving.
  • Place the cake elegantly on a serving platter, cut it into wedges, and accompany each serving with a dollop of yogurt and rhubarb mixture.

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