Ingredients: 180g sugar,5 eggs,220ml yoghurt,Zest 1 lemon,Zest 1 orange,225g almond meal,200g semolina,1 tsp baking powder,200ml olive oil,1 handful almonds, peeled, chopped,1 handful raisins,2-3 Tbs dry cranberries,100ml honey,Juice of 1 orange
Instructions:
- In a mixer, whisk the eggs and sugar until thick and pale in colour.
- Add the yoghurt and zest of the citrus.
- Gradually add all the dry ingredients and combined well.
- Incorporate the olive oil and mix.
- Pour into the round baking tin (20-23cm) lined with baking paper (or use a silicone round mold for cakes) and bake for 35 minutes at 180C (160C fan) or if pierced with a skewer it comes out clean.
- Remove cake from the oven and pierce all over with a skewer.
- Pour the syrup all over the cake and cool slightly before serving.
- Syrup
- Add almonds, raisins, cranberries, honey and orange juice to a pot and bring to the boil. Cook for 1 – 2 minutes.
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