Semolina and Orange Cake with Caramel Sauce and Crème Fraiche

A smart, make-ahead dessert featuring orange-zested semolina cake topped with almonds, served with rich caramel sauce and crème fraîche.

Baking Vegetarian Dessert Orange Cake

Estimated Nutrition

Calories

765.1

kcal / serving

6120.4 kcal total

Carbs

82g

per serving

655.6 g total

Fat

43.5g

per serving

348.2 g total

Protein

10.3g

per serving

82.5 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

110

Brown Sugar

Dark soft

Dairy

Butter

Melted and cooled slightly, plus extra for greasing

225

110

175

200

Fruits

piece

Orange

Zest only

GrainsCereals

300

Semolina

175

Plain Flour

NutsSeeds

Almonds

Ground

piece

Almonds

Blanched

0.5

tsp

Sea Salt

stalk

Mint

Fresh sprigs

Method

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

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

Gradually whisk in the melted butter and milk until the batter is smooth.

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

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

Cool the cake in the tin briefly then transfer to a rack to cool completely.

Heat sugar, butter, and salt in a pan until melted, then stir in cream.

Boil the sauce and simmer for 3 minutes until thickened.

Serve cake slices with the caramel sauce, crème fraîche, and mint garnish.