Phil Vickery's Yoghurt and Orange Semolina Cake

This is a versatile cake that would make just as good a pudding served with creme fraiche as it would a tea time cake. It is also just as good the following day so is good for entertaining as it allows you to get ahead. It has a nutty almost grainy texture from the semolina and is drenched in a citrus syrup flavoured with orange flower water.
Serves 8
Contains Dairy, Gluten, Nuts
Vegetarian

Preparation time; 15-20 mins
Cooking time: 55-60 mins
    Ingredients

  • 55g / 2oz unsalted butter, softened
  • 175g / 6oz caster sugar
  • 3 medium eggs
  • 250ml / 9 fl oz plain yoghurt
  • grated rind of 1 orange and 1 lemon
  • 175g / 6oz semolina
  • 55g / 2oz plain flour
  • 55g / 2oz ground almonds
  • 1 level tsp baking powder
  • pinch of salt

    For the syrup
  • 115g / 4oz granulated sugar
  • juice of an orange
  • juice of ½ a lemon
  • 1 tsp orange flower water (optional)


    Instructions

  1. Pre-heat the oven to 180°C/ 350°F/ gas mark 5

  2. Cream the butter and sugar together until it is pale and fluffy. You can use a processor if you prefer. Add the eggs one at a time, adding a little of the flour if the mixture curdles. Add the yoghurt, orange and lemon rind.

  3. Add the dry ingredients and mix well.

  4. Grease and line a 20cm / 8 in loose bottomed cake tin that is at least 2.5cm / 1 in tall. Fill with the cake mixture and bake in the middle of the oven for 30 minutes. After this time cover the cake tin with foil and return to the oven for a further 25-30 mins. Test that the cake is cooked by inserting a skewer into it, if ready it will come out clean.

  5. Meanwhile make the syrup by slowly heating the ingredients (except the orange flower water), once the sugar has dissolved bring to the boil and boil rapidly for 4-6 minutes until it becomes syrupy and add the orange flower water.

  6. Turn the cake out onto a large plate whilst still hot and pierce the top all over with a skewer. Pour over the syrup and allow the cake to cool and soak up the syrup before serving. This is a moist cake best eaten with a fork than with hands.


Copyright Phil Vickery

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