SEMOLINA CAKE WITH LE­MON SYRUP

Glen Car­lou The Welder Nat­u­ral Sweet Chenin Blanc 2008 –

House and Leisure Food - - FRONT PAGE -

for the cake

4 eggs, sep­a­rated

cup caster sugar 2t or­ange zest 160g semolina 250ml or­ange juice 75g self-rais­ing flour, sifted 100g but­ter, melted

for the le­mon syrup

zest of 1 le­mon 220g caster sugar

cup le­mon juice 160ml wa­ter

Serves 8–10

Beat the egg yolks, sugar and or­ange zest un­til the mix­ture is stiff. Add the semolina and or­ange juice and leave for 30 min­utes. Add the flour and melted but­ter, and mix thor­oughly. Whisk the egg whites un­til stiff peaks form and slowly fold into the semolina mix­ture. Pour into a shal­low cake tin, about 25cm in di­am­e­ter, and bake at 180°C for 30 to 45 min­utes. While the cake is bak­ing, com­bine all the syrup in­gre­di­ents and place in a saucepan over a low heat un­til the sugar has dis­solved. When the cake is ready, re­move from the oven and slowly pour the syrup over the cake, al­low­ing it to be ab­sorbed.

Do this while the cake is hot, as it will ab­sorb the syrup bet­ter. Re­move from the tin when the cake has cooled.

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