What can be more relaxing than an evening, sitting on the sofa with your feet up, a piece of cake by your side and nice hot tea…
Bliss is what I call it. Even though I don’t get many evenings like that, when-ever I do, I love to sit with my tea, cake and a book.
Making cakes has now become more interesting now for me, exploring new recipes and trying to make the cakes more appealing for my children.
This orange almond cake, has semolina flour and yoghurt were both new to me. The texture of the cake was soo different to the others and the addition of the orange syrup made the cake a favorite evening snack.
Unsalted butter – ¾ cup
Sugar – 1 + 2/3 cups
Semolina flour – ¾ cup
All purpose flour/ maida – ¾ cup
Almond powder – ½ cup
Orange juice – 1 cup
Orange zest – 5-6 strips + 1 tbsp grated
Baking powder – 1 tsp
Eggs – 3 large eggs
Greek yoghurt/ hung curd – 1 cup
Vanilla extract – 1 tsp
Water – ½ cup
Pre-heat the oven to 180 degrees centigrade. Grease a 9” round cake pan or square pan and line with butter paper/parchment paper.
In a small sauce-pan, combine the water, orange strips and 2/3 cups sugar and orange juice and bring to a boil. Reduce the heat to medium and cook till all the sugar has dissolved and it reaches a syrupy stage. This should take approx. 5 minutes. Remove from heat and keep aside to let the flavors infuse.
In a large bowl, add the flours i.e., all-purpose flour, semolina flour, almond meal, baking powder, orange zest and a pinch of salt. Whisk all these together. In a slightly larger bowl, beat the butter and sugar with an electric whisk, till the mixture is light and fluffy. The mixture would be pale yellow in color. Add the eggs one at a time, making sure to infuse the egg completely before adding the next egg. Beat the mixture well. Add the vanilla extract and beat the mixture again on medium. Now, gradually add the flour mixture and yoghurt alternately, making sure to beat the mixture well after each addition.
Once all the flour and yoghurt has been added, transfer the batter to the prepared cake pan and bake at 180 degrees for 40-45 minutes or until the toothpick inserted comes out clean. Cool the cake in the pan for 10-15 minutes. When the cake is slightly cooled, invert the cake onto the serving dish. Using a stick of spaghetti or any other thin stick, make small holes in the cake. Spoon the orange syrup on the cake, making sure to drench the entire cake with the syrup. Let the cake cool completely.
Serve the cake with custard or just plain.
(The cake would taste better if allowed to soak in the syrup for 4-5 hours.)
*In case you, do not have semolina flour, give the normal semolina a good blitz in the dry grinder and measure it out.
*Almond meal in case you don’t get them ready-made, is just almonds, soaked in water for some time. Then, remove the skin and blanch them. Wipe them well with paper towels and grind them to a powder, not very smooth, but not too lumpy either.
*Orange zest is the skin of the orange without the white part (pith) in it. You will need strips for the syrup and zest (grated) for the cake.