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 semoline syrup cake with oranges in liqueur
Orange semoline syrup cake with oranges in liqueur
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • Melted butter, for greasing
  • 4 large eggs, separated
  • 70g (1/3 cup) caster sugar
  • 2 tsp finely grated orange rind
  • 125mls (1/2 cup) fresh orange juice
  • 80g (1/2 cup) semolina
  • 100g (2/3 cup) plain flour, sifted
  • 70g (1/3 cup) caster sugar, extra
  • 125mls (1/2 cup) fresh orange juice, strained, extra
  • 1 x 200g carton skim milk natural yoghurt, to serve
  • 4 oranges, segmented
  • 40.00 ml Grand Marnier or Cointreau
Instructions:
  • Preheat your oven to 190°C and generously brush a 23cm square cake pan with melted butter to ensure easy release. Line the base with non-stick baking paper for effortless cleanup.
  • In a medium mixing bowl, use electric beaters to whisk the egg yolks, caster sugar, and orange rind until pale and thick. Stir in the orange juice and semolina, then set aside for 10 minutes. Add the flour and gently fold in with a large metal spoon until just combined.
  • Whisk the egg whites with electric beaters until soft peaks form in a clean mixing bowl. Gently fold half of the egg whites into the mixture using a large metal spoon, then fold in the rest.
  • Transfer the mixture into the pan lined with parchment paper. Bake in the preheated oven for 20-25 minutes until golden and a toothpick inserted in the center comes out clean.
  • For the oranges in liqueur, simply mix the orange segments with the liqueur, cover, and chill in the fridge until needed.
  • Create a luscious syrup by mixing the extra caster sugar and extra orange juice in a small saucepan. Stir over medium heat until the sugar dissolves, then simmer uncovered for 4 minutes until slightly thickened. Let it cool for 5 minutes before using.
  • Take the cake out of the oven and let it rest in the pan for 5 minutes. Flip it onto a wire rack, then gently place it right side up on a plate. Evenly brush the warm syrup over the cake.
  • Enjoy the dish warm or at room temperature, sliced, alongside the oranges soaked in liqueur and natural yogurt.

Similar Recipes