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Semolina and orange cake with caramel sauce and crème fraiche
Orange & polenta cake

Semolina and Orange Cake

Course Dessert
Cuisine Italian
Servings 12 people



  • 300 g semolina
  • 175 g soft brown sugar
  • 175 g plain flour
  • 40 g ground almonds
  • 1.5 tsp baking powder
  • 1 orange zest only
  • 75 g butter melted
  • 250 ml milk


  • 6 oranges juiced
  • 250 g golden castor sugar



  1. For the semolina cake, preheat the oven to 180C/160C Fan/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter. (If you don’t have a square baking tin, a 23cm/9in round cake tin will also work.)
  2. Mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.
  3. Gradually stir in the melted butter and milk until you have a smooth batter.
  4. Pour the batter into the greased tin and arrange and smooth down.
  5. Bake for 30-40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Cool in the tin for a few minutes before turning out onto a cooling rack to cool further.


  1. To make the syrup, put the orange juice and sugar in a saucepan. Simmer over a medium-low heat for about 30 minutes, or until reduced by about half. Set aside to cool.


  1. Once both the cake and the syrup have cooled somewhat poke holes in the cake with a skewer and then pour over about a third of the syrup until it will absorb no more.
  2. Server with the remaining syrup.

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