Oranges.....

Blood Orange Semolina Cake

6 Eggs (medium, room temperature and separated)

310g Caster Sugar

2 tsp Grated Blood Orange Zest

4 tbsp Blood Orange Juice

90g Semolina

95g Ground Almonds

2 tbsp Self Raising Flour

4-5 Thin Slices of Blood Orange

• Preheat the oven to Gas 3/170 C/325 F and grease and line a 24 cm cake tin.
• In a large bowl, put the egg yolks, 250g of the sugar, the orange zest and 2 tbsp of the orange juice and whisk for a good 5-8 minutes until thick and pale.
• In a separate bowl whisk the egg whites until stiff peaks form.
• Sift together the semolina, ground almonds and flour in a bowl.
• Fold 1/3 of the egg whites into the yolk mixture followed by 1/3 of the semolina mixture.
• Repeat until both the egg whites and semolina mixture are folded in.
• Pour the batter into the cake tin and bake for 35-45 minutes until a skewer comes out clean.
• Put the remaining blood orange juice, sugar, orange slices and 125 ml of water in a saucepan.
• Stir carefully over a low heat until the sugar is dissolved then increase the heat and simmer until syrupy in consistency.
• Pour the hot syrup over the cake and place the slices carefully on the top.