Greek Orange Semolina Cake
- 3/4 cup(180g) caster sugar
- 4 large eggs
- 2 cups (320g) fine semolina
- 1 1/2 cups (180g) plain flour
- (1 cup) 250ml olive oil
- 2 teaspoons vanilla essence
- 3 1/2 teaspoons baking powder
- 1 cup (250ml) water
- Orange syrup
- 500ml water
- 450g caster sugar
- 1 1/2 tablespoons orange flower water
Preparation:10min › Cook:50min › Ready in:1hour
- Preheat the oven to 200 degrees C. Grease a 23cm square baking dish.
- Beat together the eggs and sugar till creamy. Add the semolina, flour, olive oil, vanilla, baking powder and water and mix well.
- Tip cake mixture into the prepared dish and bake in the preheated oven for 30 to 45 minutes or until the cake tests done in the centre and the top is golden brown. Remove the cake from the oven and allow to cool completely.
- Once the cake is cool, prepare the syrup. Combine all syrup ingredients in a saucepan and bring to the boil (there's no need to stir). Leave at a moderate boil for 10 minutes, then pour the hot syrup over the cooled cake (never pour hot syrup over a hot/warm cake). Leave for 30 minutes before serving to allow the syrup to be evenly absorbed.
Orange flower water is available in larger supermarkets and in Lebanese or Turkish shop[s shops. If you can't find any, make the sugar syrup and add a large piece of orange rind to the mix while the sugar syrup boils (this is actually the more traditional way of making this sugar syrup in Greece).
This is a dense and yummy cake. As the author stakes, don't skip the syrup (or even reduce it) as it makes the cake tasty and moist and gives it the flavour. - 04 Feb 2014