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Orange, Almond and Semolina Cake Recipe

It doesn't get any easier than this delicious, one-bowl Orange, Almond and Semolina Cake. Grate the orange zest, juice the oranges, then mix everything together, and bake. You could make a proper syrup by bringing the orange juice and zest to the boil along with 2 tablespoons of sugar, but the orange juice works just as well, it is easier and quicker, and it is that little less sugar.

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

8

Courses etc.

Baking Sweet
Desserts
Recipes for kids

You will need

IngredientAdd
250g salted organic butter OR Available only in our Edinburgh shops More products
unsalted organic butter Available only in our Edinburgh shops More products
200g golden caster sugar OR

Sorry unavailable

More products
200g raw cane sugar More products
4 large eggs Available only in our Edinburgh shops More products
150g organic ground almonds More products
150g organic wholeweat Durum semolina More products
1 Tbsp baking powder, sifted More products
3 oranges More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • If possible, allow the butter to soften at room temperature for about an hour.
  • Preheat your oven at 180C or 150C for a fan oven. Prepare a 18 or 20cm round cake tin by using a little bit of the butter to butter it, or line it with baking parchment, unless it is a silicon cake tin.
  • Prepare the oranges : wash and dry them using a clean kitchen towel. We will be using the finely grated zest plus the juice of 2 oranges in the cake batter, and then the zest and juice of the 3rd orange as a syrup.
  • Place the softened butter, sugar, eggs, ground almonds, semolina, baking powder and zest and juice of 2 oranges in a bowl or in your food processor. Mix or process until the mixture is well combined. The batter will appear somewhat grainy, that is ok.
  • Transfer the batter to your cake tin, smooth the surface and bake for about 45 minutes, or until the cake turns a golden colour, is firm to the touch and slightly shrinks away from the sides of the tin. You can also test the cake by inserting a wooden skewer into the centre, the skewer should come out clean.
  • Once the cake is cooked, remove it from the oven and drizzle the reserved orange juice and zest evenly over the top. Leave to cool in the tin. Serve warm or cold, topped with berries or seasonal fruits, with a spoonful of creme fraiche, soy yoghurt or regular yoghurt on the side.
  • The cake will keep for a few days in an airtight container, but if you are making it for yourself or just a couple of people, you can pre-cut the cake into slices and freeze them, using a little baking paper in between slices to keep them separate. This way, you can gently defrost a slice or two at room temperature for about an hour anything time you fancy a treat.

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Shopping List

Salted Butter ORGANIC
Calon Wen (250g)
£3.19
Available only in our Edinburgh shops
Unsalted Welsh Butter Gluten Free, ORGANIC
Calon Wen (250g)
£3.19
Available only in our Edinburgh shops
Eggs Large ORGANIC
JS Baird & Sons (6eggs)
£1.75
Available only in our Edinburgh shops
Durum Wholewheat Semolina ORGANIC
Real Foods
Blanched Fine Ground Almonds ORGANIC
Real Foods
Baking Powder
Real Foods
Orange ORGANIC
Real Foods (each)
£0.60
Raw Cane Sugar FairTrade, ORGANIC
Equal Exchange (500g)
£2.39