Greek Citrus Cake Recipe at MyDish

Greek Citrus Cake

4 stars based on 3 reviews Rate this Recipe

Method

  • 1. Preheat oven to 180 degrees C.
  • 2. Grease a 23cm round spring form cake tin and line with non-stick baking paper.
  • 3. In a large bowl cream together butter and caster sugar until light and fluffy.
  • 4. Add egg yolks one at a time, beating mixture thoroughly after each one.
  • 5. Add semolina, almonds, rind and juice of oranges and mix well.
  • 6. Whisk egg whites until stiff then fold into mixture. Pour into greased and lined cake tin and bake for 50 minutes to 1 hour, until golden brown and firm to the touch.
  • 7. Meanwhile put granulated sugar, water and cinnamon stick into a small pan. Heat gently until sugar is dissolved, then boil for 4 to 5 minutes until syrup starts to thicken.
  • 8. Remove pan from heat, stir in lemon juice and rind.
  • 9. Remove cake from oven, let stand for 5 minutes. Remove from tin, place on a wire cooling rack set over baking sheet.
  • 10. Prick top of cake all over with a fine skewer.
  • 11. Remove cinnamon stick from syrup, reheat syrup if necessary and drizzle over cake. Let cool before serving.

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    Ingredients

    • 225 grm unsalted butter,softened
    • 225 grm caster sugar
    • 6 eggs, seperated
    • 115 grm fine semolina
    • 175 grm ground almonds
    •  finely grated rind & juice of 3 oranges
    •  
    • FOR SYRUP
    • 125 grm granulated sugar
    • 50 ml water
    • 1 cinnamon stick
    •  finely grated rind & juice of 2 lemons

    By Views 1690  Added Sun Oct 10 2010


    This is a light,moist cake,flavoured with orange juice &
    zest,then drizzled with a lemon & cinnamon syrup.

     

    When I first tried this recipe I thought that the semolina would make it too heavy! How wrong I was. The whisked egg whites make it light as a feather. Read More