SEMOLINA CAKE WITH LEMON SYRUP
Glen Carlou The Welder Natural Sweet Chenin Blanc 2008 –
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
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.