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Semolina & Orange Cake
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Lancewood Semolina & Orange Cake

Ingredients

Cake:

250 ml semolina
250 ml self-raising flour
100 g pistachio nuts , finely chopped (can be substituted with almonds) 
A pinch of salt
30 ml orange zest , finely grated
125 ml freshly squeezed orange juice
5 ml vanilla essence
250 g soft butter
310 ml castor sugar
2 extra large egg(s)

Orange syrup:

250 ml freshly squeezed orange juice
250 ml sugar

To serve:

125 ml LANCEWOOD® Double Cream Plain Yoghurt
pistachio nuts
raspberries

Method

Cake:
Preheat the oven to 175°C. Grease and line a 20 cm in diameter spring form pan with baking paper.

Mix the semolina, self raising flour, 80 ml of the pistachios (reserve the rest to sprinkle over cake) and salt together in a mixing bowl.

Mix the orange zest and juice and vanilla together and set aside.

Beat the butter and castor sugar together until light and fluffy.

Add the eggs one at a time and beat well after each addition. Gently fold in half of the orange juice mixture and half of the semolina mixture.

Repeat with the remaining orange juice and semolina mixture. Mix until just combined.

Spoon into the prepared spring form pan. Bake 45 – 50 minutes or until a skewer inserted comes out with only a few crumbs on it.

Prick all over with a skewer and pour 2/3 of the syrup over. Leave to cool.

Once cooled, turn out on a serving plate. Drizzle the remaining syrup over.

Top with reserved pistachios and raspberries. Serve with yoghurt.

Orange syrup:
Heat the orange juice and sugar together in a small saucepan. Boil until reduced to about half.

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