AWW FOOD • ISSUE TWENTY FOUREat Out At Home
COOK’S
NOTES
ORANGE & RHUBARB
SEMOLINA CAKE
You will need a bunch of
rhubarb with about 8 thin
stalks. Use the red parts
of the stalks for the best
flavour. You need 2 large
oranges for this recipe.
This cake is ideal for
weekend entertaining, as
you can prepare the cake
and the syrup the day before.
Add the finishing touches
just before serving.ORANGE & RHUBARB
SEMOLINA CAKE
PREP + COOK TIME 1 HOUR 30 MINUTES
(+ COOLING) SERVES 10185g butter, softened
1 tablespoon finely grated orange rind
⅔ cup (150g) caster sugar
3 eggs
1 cup (150g) self−raising flour
½ cup (80g) fine semolina
¼ cup (60ml) buttermilk
200g trimmed rhubarb stalks, cut
diagonally into 3cm lengths
1 tablespoon demerara sugar
2 teaspoons icing sugar
whipped cream, to serveORANGE RHUBARB SYRUP
1 cup (110g) coarsely chopped
rhubarb
½ cup (110g) caster sugar
1 cup (250ml) orange juice
½ cup (125ml) water1 Preheat oven to 180°C/160°C fan.
Grease a deep 20cm round cake pan;
line base and side with baking paper.
2 Beat butter, orange rind and caster
sugar in a small bowl with an electric
mixer until light and fluffy. Beat in
eggs, one at a time. Fold in flour,semolina and buttermilk. Spread
mixture into pan; smooth surface.
Top with rhubarb and sprinkle with
demerara sugar.
3 Bake cake for 1 hour. Leave cake
in pan for 5 minutes before turning,
top−side up, onto a wire rack to cool.
4 Meanwhile, make the orange
rhubarb syrup.
5 Before serving, place cake on a
plate; dust with sifted icing sugar.
Serve cake with orange rhubarb syrup
and whipped cream.ORANGE RHUBARB SYRUP
Stir ingredients in a small saucepan
over high heat, without boiling, until
sugar dissolves. Bring to the boil.
Reduce heat; simmer for 10 minutes
or until syrup has thickened slightly.DO AHEAD
The cake and the syrup can be made a
day ahead. Store the cake in an airtight
container at room temperature, and
the syrup in the fridge.112