Table of Contents
FOR THE ORANGE SEMOLINA CAKE Preheat oven to 180C / 350F / 160C fan forced. Place the semolina flour, plain flour, baking powder and salt in a bowl and whisk to combine. Combine the orange juice, zest and vanilla and set aside. In the bowl of a stand mixer, beat together the butter and sugar until very light and fluffy.
This Greek semolina cake is light, with an intense orange flavor and completely soaked in a honey syrup. Heat the oven to 176C / 350F. Cover a round cake pan (22 or 23 cm.) with parchment paper and grease. In a large bowl, using an electric whisk, beat the eggs and sugar for 3 to 5 minutes, or until it triples in volume.
To prepare this Greek orange cake, start first by preparing the syrup. Pour into a pot the water, the sugar, the orange zest and a cinammon stick and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Set aside to cool. In the meantime prepare the mixture for the orange cake.
Place the semolina flour, plain flour, baking powder and salt in a bowl and whisk to combine. Combine the orange juice, zest and vanilla and set aside. In the bowl of a stand mixer, beat together the butter and sugar until very light and fluffy. Scrape down the sides of the bowl as required.
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