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Citrus semolina syrup cake

  • 0:25 Prep
  • 1:00 Cook
  • 10 Servings


  • 2 oranges
  • 3 lemons
  • 250g unsalted butter, softened
  • 2 1/4 cups caster sugar
  • 1 teaspoon vanilla essence
  • 5 eggs
  • 2 cups semolina (see note)
  • 2 teaspoons baking powder
  • 200g ground almonds
  • 1/4 cup orange juice or Grand Marnier (see note)


  • 1
    Preheat oven to 170°C. Grease a 2 litre-capacity, 26cm (top) gugelhopf (ring) pan.
  • 2
    Finely grate rind of 1 orange and 2 lemons. Using an electric mixer, beat butter, 1 1/4 cups of sugar, rinds and vanilla together until light and creamy. Add eggs, 1 at a time, mixing well after each addition. Add semolina, baking powder and almonds. Mix gently to combine.
  • 3
    Spoon mixture into prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  • 4
    Shred rind from remaining orange and lemon. Juice fruit. Combine juice, remaining sugar and Grand Marnier or orange juice in a saucepan over low heat. Cook, stirring, until syrup comes to the boil. Reduce heat. Simmer for 10 minutes or until reduced by half.
  • 5
    Using a skewer, pierce holes in surface of warm cake. Pour three-quarters of syrup over cake. Add shredded rind to remaining syrup. Stand cake in pan for 15 minutes before turning onto a plate. Spoon over remaining syrup and serve.

Source: taste.com.au


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