If I could, I’d eat orange infused muffins and cakes, all day, every day. Cookies too. There is something magical about what a fresh orange can do to a fairly basic batter. And I never ever get bored of it. This cake is best made the day before serving, and will keep in an airtight tin in a cool place for up to 5 days.
PREP TIME: 10 min
COOK TIME: 50 min
READY TIME: 1 hour
CALORIES: 178 (per serving)
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- 2⁄3 cup plain flour
- ½ teaspoon baking powder
- 2 cups fine semolina
- 4 eggs, separated
- ¾ cup caster (superfine) sugar
- ½ cup (4 fl oz) olive oil
- 1 tablespoon grated orange rind
- ½ cup (4 fl oz) orange juice
- 1 cup caster (superfine) sugar, extra
- ¾ cup (6 fl oz) orange juice, extra
- 1 tablespoon grated orange rind, extra
1 Place flour, baking powder and semolina in a bowl and mix to combine. Place egg yolks, sugar, oil and orange rind in a bowl and beat until well combined. Fold egg yolk mixture into flour mixture with orange juice.
2 Place egg whites in a bowl and beat until soft peaks form. Fold egg whites into flour and egg yolk mixture and pour into a greased 20 cm (8 inch) square cake tin.
3 Bake in a preheated 180°C (350°F) oven for 45 minutes or until cake is cooked when tested with a skewer.
4 While cake is cooking, prepare syrup. Place sugar, and orange juice and rind in a saucepan over low heat and stir until sugar has dissolved.
5 Allow to simmer for 2 minutes. Pour half the syrup over the cake.
6 To serve, cut cake into wedges and spoon over remaining syrup. Serve with thick cream.
Calories: 178.1 Kcal
Total Fat: 1.4 g
Cholesterol: 46.2 mg
Sodium: 17.8 mg
Potassium: 44.1 mg
Carbs: 27.6 g
Protein: 3.3 g
Vitamin A: 1.5 %
Vitamin B-12: 2.0 %
Vitamin B-6: 1.7 %
Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.