Tag Archives: orange

Today’s Cake – Orange and Semolina Cake


My husband bought home a beautiful bag of navel oranges recently.  I’ve always got semolina in the cupboard, so when I saw this cake by Neil Perry in Good Food that used both, I thought I’d give it a whirl. Its a lovely cake for afternoon tea.  The recipe calls for golden caster sugar which is made from unrefined sugar and a pale brown colour.  If you have a Thomas Dux or other speciality food store nearby, ask if they stock Billingtons – they make every kind of sugar under the sun.  If not, just substitute normal white caster sugar.

115g golden caster sugar
65ml vegetable oil
Finely grated zest of 1 orange
4 eggs
100ml milk
40ml orange flower water
225g fine semolina
3 tsp baking powder
115g almond meal

Orange Syrup
285g caster sugar
425ml water
4 pieces of orange peel (use a peeler)
juice of 1 orange
juice of 1 lemon
2 tbsp orange flower water

Making it
1. To make the syrup put the caster sugar, water and orange peel in a small saucepan. Set over a low heat and stir until the sugar has dissolved. Turn up the heat and allow it to bubble for 15-20 minutes to make a sticky syrup. Transfer into a jug and remove the orange peel. Add the juices and orange flower water. Set aside.

2. Preheat the oven to 190ºC and line a 20cm x 30cm rectangular baking tin with baking paper.

3. For the cake, whisk the sugar, oil and orange zest together in an electric mixer. Add the eggs, one at a time, whisking after each, until thick and foamy. Mix in the milk and orange flower water.

4. Combine the semolina and baking powder. Beat into the cake mixture, then add the ground almonds. Pour into the baking tin, making sure mixture is level. Place tin in the centre of the oven and bake for 20 minutes, until it is golden and just cooked.

5. Remove from oven and let rest for 10 minutes. Using a skewer, prick holes in the top and slowly pour over 1 1/2 cups of syrup. When cool, slice and serve with remaining syrup if desired.

Today’s cake – Orange and Olive Oil Cake

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I recently had an orange and olive oil cake that our in house kitchen made for a client lunch – it was fantastic. I must ask them for the recipe, as it had great texture, and they must have used semolina or almond meal.  In the meantime I modified a recipe by Mario Batali (who I think is great!). A delicate, lovely cake.

100ml extra virgin olive oil
4 eggs
1/2 teaspoon salt
1 cup caster sugar
1 1/4 cups 00 flour
1 tablespoon baking powder
1 orange
Icing sugar, for dusting

Making it
1. Preheat oven to 160 degrees (fan forced)and grease 9-inch round cake pan and line the base with baking paper.

2. Zest and juice the orange, and combine in a bowl with the olive oil

3. In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy. Slowly add sugar while continuing to mix (about 2 more minutes).

5. Combine the flour and baking soda and gradually add to egg mixture. Mix about 1 more minute.

6. Gently fold the orange and olive oil mixture into the batter

7. Pour batter into prepared pan and place in oven and bake 30 minutes, or until a skewer inserted in centre of cake comes out clean.

8. Turn onto a wire rack to cool, then dust with icing sugar and serve

Today’s cake – Orange Ricotta Tart

I love all things ricotta and Grand Manier in desserts so I thought I’d give this Neil Perry recipe that appeared in yesterday’s paper a go. A really good pastry and easy to make, whipped it up this morning before we headed out to brunch.



350g plain flour
250g cold unsalted butter, cubed
60g caster sugar
1 egg yolk, lighty whisked, with 30g water

1 large egg
1 large egg yolk
250g ricotta
75g icing sugar
Finely grated zest of one orange
1 tbsp Grand Manier
125ml double cream

Making it
1. Lightly grease a 25cm tart pan with a removable base

2. For pastry, process flour, butter and sugar in a food processor until it resembles bread crumbs. Add the egg yolk and water and process until the mixture just comes together. Form the mixture into a ball with your hands, wrap in plastic and refrigerate for 30 minutes

3. Roll out the pastry onto a lightly floured surface (I find it works better rolled out on baking paper) to 5mm thick. Line the tart pan and trim the edges. Refrigerate for 30 minutes.

4. Prehead oven to 180 degrees. Cover pastry case with baking paper and fill with baking weights. Bake for 15 minutes. Remove from oven, remove weights and set aside.

5. Meanwhile, make filling. Place egg, egg yolk, ricotta, sugar, orange zest and Grand Manier in a bowl and combine well. In a separate bowl, whip the cream in a small bowl with an electric mixer on high until soft peaks form. Fold the cream into the ricotta mixture then spoon into tart case.

6. Bake for 20 minutes or until golden. Allow tart to cool on a wire rack. Serve with double cream if desired.