• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 225g butter
  • 200g castor sugar
  • 1 tsp vanilla essence
  • 4 eggs
  • 55ml freshly squeezed orange juice
  • 25ml freshly squeezed lemon juice
  • 55ml Cointreau (optional)
  • 200g semolina
  • 100g ground almonds
  • 150g self-raising flour, sifted
  • Grate rind finely
  • 1 orange
  • 1 lemon


  1. Preheat oven to 170°C. Line and grease a 22cm square cake pan.
  2. Cream butter and sugar until light and creamy. Addessence and eggs, one at a time, beating until combined between each addition.
  3. Fold in semolina and ground almonds and stir in orange juice and lemon juice to mix.
  4. Add sifted flour and pour in Cointreau and stir until well combined.
  5. Turn mixture into prepared pan. Sprinkle grated orange and lemon rind over the surface of the batter. Use a spatula to level out evenly and bake in preheated oven for 55-60 minutes or until the cake is cooked through when tested with a skewer.
  6. Stand cake for 5-10 minutes in the pan before turning out onto a wire rack to cool completely.
  7. Note: Cointreau can be substituted with extra orange juice.
  8. It is best to serve the cake warm but if it is to be served the next day, the cake can be sliced in serving pieces and microwaved on High for 15-20 seconds depending on the number of slices.

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