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Almond and Orange Cake

This is a different cake since the orange syrup is poured over cake after it is baked.

You can fill the cake ring with fresh blueberries or any other fruit sprinkled with powdered sugar and whipped cream. 

Cuisine : International Main ingredients : Almonds, Semolina, Orange juice Time of preparation : 60 minutes Time of cooking : 40 minutes Serving : 6 

Ingredients 

2 Eggs,beaten 3 tsp Orange Peel,grated 1 1/4 cups Orange Juice,strained 125 g Butter ,softened 1 1/4 cups Sugar 1 1/2 cups Almonds,crushed and ground

1 cup Semolina 

Directions 

Heat oven to medium heat (180 C). Butter a 20 cm cake ring. 

Beat butter and ¾ cup sugar in a bowl until creamy. Add beaten eggs gradually while beating. Add orange peel and continue beating.

Stir in almonds then 2 tbsp orange juice. Stir in semolina then another 2 tbsp orange juice. Stir well. Pour into cake ring and bake in oven for about 40 minutes or until a knife comes out clean when inserted in the middle of cake.

Meanwhile, in a small saucepan, heat remaining orange juice with ½ cup sugar over low heat until sugar dissolves. Bring to boil, reduce heat and simmer for 10 minutes. Remove from heat and leave for 5 minutes. 

Pour half quantity of warm syrup over the cake while still warm. Leave for 3 minutes then invert the cake on a platter and brush surface with remaining syrup. You can sprinkle powdered sugar on the surface. 

Tip 

Never open the oven door before about 30 minutes from inserting the cake in oven to allow cake to rise and increase in volume