Ingredients
Rosemary syrup
Method
Whole orange semolina cake with rosemary syrup
1.Place unpeeled oranges in a medium saucepan over high heat, cover with cold water; bring to the boil. Boil covered, 1 ½ hours or until oranges are tender; drain. Cool.
2.Preheat oven to 180°C (160°C fan-forced). Grease a deep 22cm (9-inch) round cake pan; line base and side with baking paper.
3.Trim and discard ends from oranges. Halve oranges; discard seeds. Process orange, including rind, with baking powder until mixture is pulpy. Transfer to a large bowl.
4.Process eggs and sugar for 5 minutes or until thick and creamy. Stir egg mixture into orange mixture. Fold in semolina, ground almonds and rosemary. Spread mixture into pan.
5.Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan for 45 minutes before turning, top-side up, onto a cake plate.
Rosemary syrup
6.Remove rind from one orange with a zester, into thin strips. Using a vegetable peeler, peel a long continuous strip of rind from remaining orange.
7.Place sugar, water and lemon juice in a small saucepan over low heat; stir, without boiling, until sugar dissolves. Add long strip of rind, bring to the boil; boil for 5 minutes or until syrup thickens.
8.Remove from heat; stir in liqueur, rosemary and thin strips of rind.
9.Spoon hot syrup over warm cake. Serve cake warm or at room temperature.
If you don’t have a zester, simply peel the rind into wide strips with a vegetable peeler, then cut them into thin strips. You could vary the flavourings in the syrup by adding either a cinnamon stick or a split vanilla bean instead of rosemary.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door