semolina, almond and
blood orange syrup cakes
- 3 eggs
- ½ cup (110g) caster (superfine) sugar
- 1 cup (280g) natural Greek-style (thick) yoghurt
- ¼ cup (60ml) light-flavoured extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated blood orange rind
- 1 cup (160g) fine semolina
- ¼ cup (35g) plain (all-purpose) flour, sifted
- 1 teaspoon baking powder, sifted
- ⅓ cup (40g) almond meal (ground almonds)
- 2 blood oranges, thinly sliced
- 2 tablespoons caster (superfine) sugar, extra
- icing (confectioner’s) sugar, to serve
blood orange syrup
- ½ cup (125ml) blood orange juice
- ¼ cup (60ml) water
- ⅓ cup (75g) caster (superfine) sugar
- Preheat oven to 180°C (350°F). Grease 12 x 1⁄2-cup-capacity (125ml) muffin tins. Place the eggs and caster sugar in the bowl of an electric mixer and whisk on high speed for 3–4 minutes or until pale and thick. Add the yoghurt, oil, vanilla, orange rind, semolina, flour, baking powder and almond meal and fold to combine. Spoon the mixture into the tins. Top each cake with an orange slice and sprinkle with the extra caster sugar. Bake for 15–18 minutes or until golden and cooked when tested with a skewer. Allow the cakes to cool slightly in the tins before turning out onto wire racks to cool completely.
- To make the blood orange syrup, place the juice, water and sugar in a small saucepan over high heat. Bring to the boil and cook for 4–5 minutes or until reduced and syrupy.
- Spoon the blood orange syrup over the cakes and dust with icing sugar to serve. Makes 12
Photography: Chris Court
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