Semolina & Olive Oil Syrup Cake
A moist and fragrant cake made with almond meal, semolina, and extra-virgin olive oil, soaked in a spiced orange and maple syrup. This dessert combines wholesome ingredients and aromatic spices for a unique and flavourful treat, perfect served at room temperature or chilled.
Recipe by advocate, Teresa Cutter - The Healthy Chef.
Ingredients 14
Semolina Ingredients
150 g almond meal
60 g semolina
90 g unrefined raw sugar
1⁄2 tsp ground cinnamon
2 tsp baking powder
4 eggs, large, organic
2 tsp vanilla extract
1 orange zest
250 ml extra-virgin olive oil
Orange Syrup Ingredients
250 ml orange juice, freshly squeezed
1 tbsp lemon juice
60 ml pure maple syrup
3 whole star anise
2 cinnamon sticks
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Method 10
Preheat your oven to 160°C (320°F) fan-forced.
Combine the , , , , and in a mixing bowl.
Add the , , , and , then mix well to form a smooth batter.
Pour the cake batter into a prepared loaf tin lined with baking paper.
Bake for 45 minutes or until cooked through.
Remove the cake from the oven and pierce all over with a skewer or knife.
For The Syrup
Meanwhile, make the orange syrup: combine the , , , , and in a saucepan.
Simmer for 5 minutes on a gentle heat until the syrup has reduced slightly and the aromatics have infused into the syrup.
Pour the hot syrup over the cake and leave it in the tin for 30 minutes to soak up the syrup.
Serve at room temperature or chilled.
