Orange & campari cake
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Orange & campari cake
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A syrup-soaked dense orange & Campari cake recipe.
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Ingredients
- 8 orange blood or otherwise, seedless
- 350 g Greek yoghurt
- 300 caster sugar
- 4 egg large, free-range
- 250 butter melted and then cooled, gm
- 350 g semolina flour
- 100 g almond flour also known as ground almonds
- 100 ml Campari
- 300 g sugar granulated white
Instructions
- Preheat the oven to 170C and grease and line a 23cm springform cake tin with baking paper.
- Finely grate the zest of four of the oranges.
- In a large mixing bowl, lightly beat the eggs with a whisk. Add the yoghurt, the zest, and the caster sugar and beat until well combined. Pour over the cooled melted butter and mix to incorporate.
- Add the semolina and almond flour and fold through until it’s well mixed. Scrape into your prepared cake tin and flatten out the top with a spatula. Bake for 45 minutes and until golden brown. You will know your cake is done when I sharp knife comes out clean.
- While the cake is baking juice the 8 oranges and strain this through a fine sieve. Add the juice along with Campari and 300gms of granulated sugar to a medium bot and bring to a boil. Allow to simmer for about 20 – 30 minutes until it becomes syrupy. It would have halved in volume.
- When the cake comes out of the oven, prick it all over with a toothpick or skewer and pour over the syrup in batches until most of it is absorbed.
Notes
- Store in a sealed container for up to 5 days.
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