You’ll never find me baking or suggesting a dry cake. I like wet delicious desserts. Here is a gorgeous cake I love to make in autumn. There’s something about oranges coming in season, and a cake with a steaming hot teapot of lady grey tea.
My tips: I underbake by 10 minutes, with the oven a bit lower. Orange zest on top, instead of pistachio.
HERE’S WHAT YOU NEED:
- 1 cup fine semolina flour
- 1 cup plain flour
- 2 teaspoons baking powder
- Pinch of salt
- 100 ml orange juice
- Zest 2 medium oranges
- ½ teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 1 ¼ cups white granulated sugar
- 3 large eggs
- 100 ml orange juice
- ½ cup white granulated sugar
- ¾ cup natural Greek yoghurt
- Handful of crushed pistachios
HOW TO MAKE IT:
- Preheat oven to 180C / 350F / 160C fan forced. Grease and line tin with baking paper.
- Place the semolina flour, plain flour, baking powder and salt in a bowl and whisk to combine.
- Combine the orange juice, zest and vanilla and set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until very light and fluffy.
- Add the eggs one at a time and beat well after each to combine.
- Gently fold in 1/3 of the flour mixture, followed by 1/2 the juice mixture and repeat until all added and only just combined.
- Tip the thick batter into your prepared tin and bake for 40-45 minutes.
- For the syrup, pour the orange juice and sugar into saucepan over low heat, bring to a low simmer until reduced by half.
- Serve with yoghurt and syrup.
*Recipe and image from Sugar Salt Magic
