This is a moist, exotic, orange-scented cake, wonderful for dessert with orange segments and some Greek yoghurt.

Ingredients

• 250 gms butter (preferably unsalted)
• 1 cup caster sugar
• grated rind one orange
• 4 eggs beaten
• ½ cup plain flour
• 2 tsp baking powder
• 1¼ cups semolina
• 2 x 70 gram packets ground almonds
• 2 tblsp freshly squeezed orange juice
• 1 tsp orange blossom water
• ½ cup natural unsweetened yogurt
• ¾ cup freshly squeezed orange juice
• 2 tblsp freshly squeezed lemon juice
• ½ cup caster sugar
• ½ tsp orange blossom water

Method

1. Cream the butter, sugar and orange rind until light and fluffly. Gradually add the beaten eggs until thoroughly combined.
2. Sift the flour and baking powder and carefully fold into the butter mixture with semolina, ground almonds, orange juice, orange blossom water and yoghurt.
3. Spoon into a well-greased baking paper-lined 23 cm round cake tin.
4. Bake at 170ºC for 50-55 minutes until golden in colour and an inserted cake skewer comes out clean.

Syrup

1. Heat the orange juice, lemon juice and sugar in a saucepan and stir until the sugar dissolves. Simmer gently for 3-4 minutes, remove from the heat, add orange blossom water. Gently pour warm syrup over the hot cake and allow to soak in. Serve warm or at room temperature.