Reader's recipes
Citrus, semolina and olive oil cake
Jane Sorbello of Stanmore, NSW
Citrus, semolina and olive oil cake by Jane Sorbello of Stanmore, NSW...
INGREDIENTS
1 cup semolina
1 cup almond meal
1 teaspoon baking powder
1 cup caster sugar
¾ cup light olive oil
1/3 cup orange juice
3 eggs
Finely grated zest 2 oranges
Finely grated zest 1 lemon
2 tablespoons lemon juice
Orange slices, quartered, and icing sugar, to serve
METHOD
- Preheat oven to moderately slow, 160°C. Lightly grease a 23cm square cake pan and line with baking paper.
- In a medium bowl, combine semolina, almond and baking powder.
- Combine sugar, oil, juice, eggs and zest in a large bowl. Using an electric mixer, beat until pale. Fold semolina through mixture until combined.
- Spoon into pan. Bake 35-40 minutes, until cooked when tested with a skewer.
- Top with orange slices. Dust with icing sugar. Cut into squares.