This recipe is best with
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
Instructions
- Preheat oven to 170°C. Line and grease a 22cm square cake pan.
- Cream butter and sugar until light and creamy. Addessence and eggs, one at a time, beating until combined between each addition.
- Fold in semolina and ground almonds and stir in orange juice and lemon juice to mix.
- Add sifted flour and pour in Cointreau and stir until well combined.
- 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.
- Stand cake for 5-10 minutes in the pan before turning out onto a wire rack to cool completely.
- Note: Cointreau can be substituted with extra orange juice.
- 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.
