Semolina and Olive Oil Syrup Cake

INGREDIENTS

150g almond meal

60g semolina

90g unrefined raw sugar

1/2 teaspoon cinnamon powder

2 teaspoons baking powder

4 large organic eggs

2 teaspoons vanilla extract

zest from 1 orange

250ml extra virgin olive oil

ORANGE SYRUP

250ml orange juice, freshly squeezed

1 tablespoon lemon juice

60ml pure maple syrup

3 whole star anise

2 cinnamon sticks

METHOD

TO MAKE THE CAKE

PREHEAT your oven to 160C° fan forced.

COMBINE the eggs, olive oil, sugar, vanilla and the zest of 1 orange.

ADD the almond meal, semolina, baking powder and mix well to form a smooth batter.

POUR the cake batter into a prepared 10 x 20 cm (4 x 8 inch) 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.

TO MAKE THE ORANGE SYRUP

MEANWHILE make the orange syrup and combine the orange juice, lemon juice, maple syrup, star anise and cinnamon into 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 oak up the syrup.

SERVE at room temperature or chilled and devour.