I was flicking through another of my Margaret Fulton supermarket recipe book purchases from 1982 and came across another little treat I thought would be perfect for Mother's Day. We were off to my mother-in-law's for afternoon tea and decided to take this cake with me. I do however tend to leave things until the last minute so there was a bit of puffing and blowing from the man as he watched the clock tick away waiting for the cake to cool before adding the cream to the top. So I ended up taking the cake and cream separately and dressing it up when we arrived.
|Sugar and Butter|
I even got to use my new zesting plane instead of grating the orange rind - good tools do make some jobs a joy.
In true retro style the hardest job was creaming the butter and sugar which I did by hand, ( I tried to employ the man for a bit of muscle power but he was useless and said he had weak wrists! any excuse). I do sometimes find that old fashioned methods are very satisfying and I give myself a little pat on the back for persevering. Well if I don't who else will?
|Fold in Semolina|
185g (6oz) butter
1/4 cup caster sugar
grated rind and juice of 1 orange
3 eggs beaten
11/2 cups semolina
11/4 cups ground almonds
3 teaspoons baking powder
1/4 cup caster sugar
5 tablespoons water2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
2 tablespoons chopped candied peel (I used finely chopped rind and some extra long peelings that I removed later
3 tablespoons orange juice
1/2 cup cream whipped
1/4 cup flaked almonds toasted (keep your eye on these as they catch very quickly in the oven).
- Cream butter and sugar together with grated orange rind until light and fluffy.
- Beat in the orange juice and eggs, then fold in semolina, almonds and baking powder.
- Turn into a greased and floured 9'' (23cm) ring tin (fearfully I over engineered part)
- Bake in a preheated very hot oven 220C (425F) for 10 mins (as my oven is fan forced - 9 mins)
- Bake for a further 30mins (25mins) at lower heat 180C (350F)
- For Syrup - Place sugar, water, lemon juice, cinnamon and peel in a pot and bring to the boil, stirring. Simmer until slightly thickened, then add orange juice
- Turn the cake onto a serving plate straight from the oven.
- Pour over the hot syrup slowly until all is absorbed.
- Leave to cool.
- To serve, fill centre of the ring with whipped cream and sprinkle with almonds.
- Serves 10.
I was amazed at how easily my cake turned out of the tin, it just plopped out so quickly, mind you I had been zealous with the greasing and flouring. I was very pleased with the result, so pleased in fact that I am entering this in this month's AlphaBakes Challenge hosted by Caroline over at Caroline Makes... and More Than The Occasional Baker which is "H" this month so Orange Halva Cake fits in well.