Semolina and Honey Cake

A citrus-infused semolina cake soaked in honey syrup, topped with whole almonds and served with soft whipped cream.

Baking Vegetarian Dessert Orange Honey

Estimated Nutrition

Calories

603.6

kcal / serving

4828.5 kcal total

Carbs

77.7g

per serving

621.5 g total

Fat

29.3g

per serving

234.2 g total

Protein

9.1g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

175

Brown Sugar

Soft

1.5

tsp

Baking Powder

Dairy

Butter

Melted, plus extra for greasing

225

Milk

200

Double Cream

Whipped until soft peaks form

Fruits

piece

Orange

Zest only

GrainsCereals

300

Semolina

175

Plain Flour

Liquids

110

Water

tbsp

Orange Blossom Water

NutsSeeds

Almonds

Ground

piece

Almonds

Blanched

Other

150

Acacia Honey

Method

Preheat the oven to 180°C and grease a 20cm square baking tin with butter.

Mix semolina, sugar, flour, ground almonds, baking powder, and orange zest in a bowl.

Stir in the melted butter and milk until the batter is smooth.

Pour the batter into the tin and arrange blanched almonds on top in four rows.

Bake for 30 to 40 minutes until golden-brown and a skewer comes out clean.

Heat honey, water, and orange blossom water in a saucepan for 3 minutes until thickened.

Prick the warm cake and pour the syrup over it, then leave to cool.

Cut the cake into 16 squares and serve with whipped cream.