Don’t forget to pack a thermos of tea so you can enjoy a cuppa with this tasty semolina cake.
Ingredients
- 430ml (1 3/4 cups) fresh orange juice
- 430g (2 cups) caster sugar
- Melted butter, to grease
- 250g unsalted butter, at room temperature
- 2 teaspoons finely grated orange rind
- 4 eggs, separated
- 185g (1 cup) fine semolina
- 150g (1 cup) plain flour
- 3/4 teaspoon bicarbonate of soda
- 260g (1 cup) Greek-style natural yoghurt
Method
- Step 1Stir orange juice and 215g (1 cup) of the sugar in a medium saucepan over medium heat until sugar dissolves. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until the syrup thickens. Set aside to cool.
- Step 2Preheat oven to 170°C. Lightly grease a 10 x 20cm (base measurement) loaf pan with melted butter. Use an electric beater to beat butter, remaining sugar and orange rind in a small bowl until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Transfer to a large bowl. Sift over the semolina, flour and bicarbonate of soda. Add the yoghurt and stir until well combined.
- Step 3Use a clean electric beater to beat the egg whites in a large clean, dry bowl until firm peaks form. Fold one-third of the egg white into the semolina mixture. Gently fold in remaining egg white until combined. Spoon mixture into prepared pan. Smooth the surface. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean.
- Step 4Use a skewer to prick the top of the hot cake all over. Pour the syrup over the cake and set aside to cool.
- High protein
Nutrition
3869 kj
Energy
42g
Fat Total
26g
Saturated Fat
2g
Fibre
14g
Protein
256mg
Cholesterol
362.94mg
Sodium
84g
Carbs (sugar)
122g
Carbs (total)
All nutrition values are per serve
Notes
Picnic tip: Transport the cake to the picnic in an airtight container.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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