Side Pannel
Orange Semolina Cake with Yoghurt and Pistachios
Orange Semolina Cake with Yoghurt and Pistachios
- Recipe Submitted by maryjosh on 11/30/2016
Ingredients List
- For the cake
- 250g butter, room temp
- 250g golden caster sugar
- 170g (1 cup) fine semolina flour
- 140g plain flour
- 2 teaspoons baking powder
- Pinch of salt
- 3 large eggs, room temp
- Zest 2 oranges, finely grated
- ½ teaspoon vanilla extract
- 100ml orange juice
- For the syrup
- 100ml orange juice
- 100g (1/2 cup) golden caster sugar
- For the topping
- 200ml natural Greek yoghurt
- Handful of crushed pistachios
- 2 teaspoon reserved syrup
Directions
Grease and line a 22cm spring form tin with baking paper. Preheat a fan forced oven to 160C (320F)
In the bowl of a stand mixer, beat together the butter and caster sugar until very light and fluffy. Scrape down the sides of the bowl as required.
While this is happening, sift together your flour, semolina, baking powder and salt and mix well.
Add the eggs one at a time to the butter and sugar mix. Beat thoroughly and scrape down the bowl after each addition. Add the vanilla and orange zest and give one final mix. Using a spatula, gently fold in half the flour mixture until just combined. Add the orange juice and fold through gently, then the final half of the flour. Pour the mixture into your prepared tin and bake for 40-45 minutes until a toothpick comes out with just a couple of crumbs. After about 5 minutes remove from the tin and allow to cool completely on a cooling rack.
To make the syrup pour the water and sugar into small saucepan and mix gently until the sugar has dissolved. Bring to a simmer until reduced by half.
Reserve 2 teaspoons of the syrup and once the cake has cooled, drizzle over the rest of the syrup and make sure it runs down the sides a little. You can even poke a few holes into the cake so the syrup can make its way through the cake too. Try not to let it pool all in the centre if you have a dip in the cake though. Top with yoghurt and pistachios and drip the reserved syrup over the top.
In the bowl of a stand mixer, beat together the butter and caster sugar until very light and fluffy. Scrape down the sides of the bowl as required.
While this is happening, sift together your flour, semolina, baking powder and salt and mix well.
Add the eggs one at a time to the butter and sugar mix. Beat thoroughly and scrape down the bowl after each addition. Add the vanilla and orange zest and give one final mix. Using a spatula, gently fold in half the flour mixture until just combined. Add the orange juice and fold through gently, then the final half of the flour. Pour the mixture into your prepared tin and bake for 40-45 minutes until a toothpick comes out with just a couple of crumbs. After about 5 minutes remove from the tin and allow to cool completely on a cooling rack.
To make the syrup pour the water and sugar into small saucepan and mix gently until the sugar has dissolved. Bring to a simmer until reduced by half.
Reserve 2 teaspoons of the syrup and once the cake has cooled, drizzle over the rest of the syrup and make sure it runs down the sides a little. You can even poke a few holes into the cake so the syrup can make its way through the cake too. Try not to let it pool all in the centre if you have a dip in the cake though. Top with yoghurt and pistachios and drip the reserved syrup over the top.
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