Moroccan Orange and Almond Cake

A moist, flourless cake, using semolina and ground almonds instead. Dust the cake with confectioner's sugar, serve accompanied by strained, plain yoghurt and drizzle the remaining orange syrup around. Decorate with the reserved orange rind and sprigs of mint From the book "Perfect Baking" published by Parragon in 2008.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 1  orange
• 4  ounces  softened butter
•  butter, for greasing
• 4  ounces  superfine sugar
• 2  eggs, beaten
• 1  cup semolina
• 1  cup  ground almonds
• 1 1⁄2 teaspoons baking powder
•  confectioners' sugar, for dusting
•  strained plain yogurt, to serve

• Syrup

• 1 1⁄4 cups  orange juice
• 2⁄3 cup  superfine sugar
• 8  cardamom pods, crushed

Directions

1. Grate the rind from the orange, reserving some for decoration and squeeze the juice from one half.
2. Place butter,orange rind and sugar in a bowl and beat together until light and fluffy, gradually beat in eggs.
3. In a seperate bowl, mix the semolina, ground almonds and baking powder, then fold in the creamed mixture with the orange juice. Spoon the batter into a greased and base - lined pan.
4. Bake in a preheated oven @ 350F, for 30 to 40 minutes or until well risen and a skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes.
5. To make the syrup:
6. Place the orange juice, sugar and cardamom pods in a pan over low heat and stir until the sugar has dissolved. Bring to a boil and let simmer for ca. 4 minutes or until syrupy.
7. Turn the cake out into a deep serving dish.
8. Using a skewer, make holes over the surface of the warm cake.
9. Strain the syrup into a separate bowl and spoon 3/4 of it over the cake.
10. Dust with confectioners sugar and cut into slices.