Australian Women's Weekly
Ingredients
Method
1.Preheat the oven to 180°C (160°C fan- forced). Grease a deep 25cm round cake pan; line base and sides with baking paper.
2.Beat butter and sugar in a small bowl with an electric mixer until pale. Beat in rind and orange blossom water, then eggs one at a time. Transfer mixture to a large bowl; stir in semolina, almond meal and sifted baking powder.
3.Spoon mixture into prepared pan; sprinkle with flaked almonds and extra sugar. Bake for about 35 minutes or until cooked when tested with a skewer. Turn onto wire rack, top-side up.
4.Meanwhile, to make orange syrup, combine juice and sugar in a small saucepan; stir over low heat, without boiling, until sugar is dissolved. Bring to the boil. Reduce heat, simmer, uncovered, for about 3 minutes or until the juice looks slightly syrupy. Remove from heat.
5.Pierce the hot cake all over with a skewer; pour half the hot syrup over the cake.
6.To make honey spiced yoghurt, combine all the ingredients in a bowl.
7.Serve the warm cake with the remaining orange syrup and honey spiced yoghurt.
Cake suitable to freeze.
Note
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