Orange and Saffron Syrup Cake
Time: 1 hr
1. Heat the oven to 180°C/fan 160°C/gas 4
2. Oil the base of a 23cm ring tin (or oil and line the base of a 20cm round or 18cm square cake tin)
3. Mix the almond flour with the semolina, caster sugar and baking powder
4. Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients.
5. Pour the mixture into the prepared tin and bake for 25-35 mins or until risen and firm to the touch
6. While the cake is baking, pare the zest from the other orange and cut into very small, thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then simmer gently for 5 mins
7. When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over
Serve as it is, or with yogurt or crème fraîche and orange segments
The cake will keep in the fridge in an airtight container for 3-4 days
Recipe Tester Notes: This is a great, easy cake to make. If you change the type or dimensions of the pan please remember to adjust the length of time in the oven. Our second test in a 22inch round tray only took 20 minutes. If you are not a fan of almond meal any finely ground nut can be substituted- we like the hazelnut one.