While we were there I had the opportunity to visit the famous Richmond Hill Larder and Cafe, a place I have been yearning to visit for years. I couldn't believe it, it's a cafe (albeit a very good one) and I had to put my name down at the door and wait for twenty minutes for a table to become vacant! My sisters were smart enough to use the time shopping elsewhere, but I hovered, fearful that a table would come up and go again just as quickly if we weren't there to snap it up immediately. Finally we were seated and with great anticipation I commented to the waiter that I thought I'd try the freshly baked scones that were advertised on their chalkboard at the door. Too late - they only make one batch and they all went while I was hovering for my table!
By this time I was quite cross and thinking I didn't like this place at all, however my humour was restored with a quite good hot chocolate and a very delicious chocolate pudding. I even bought some of their goods to bring home with me.
This week's recipe is for a very moist and tasty cake that takes little time to throw together. The syrup seems like a huge quantity to pour over one cake, but do it slowly and gradually and the cake will take it. I think I may have cut out this recipe from The Sydney Magazine, from one of those "What I Cook When..." columns. I wonder whose it was originally?
Have a lovely week. Love from Jane xx
Orange semolina cake
What you need:
- 200g butter
- 300g caster sugar
- Finely grated zest of 3 oranges (I zested then chopped in the bamix)
- 6 eggs
- 260g fine semolina
- 150g almond meal
- 2 teaspoons baking powder
- 200g caster sugar
- 500ml orange juice
What you do:
- Beat the butter, sugar and orange zest until light and fluffy.
- Beat in all of the eggs.
- Add the sifted semolina, almond meal and baking powder and mix well.
- Pour into a 20cm cake tin lined with baking paper.
- Bake at 180C for 40 to 50 minutes or maybe longer, depending on your oven. Remember that it is a very moist cake but when you insert a toothpick it should be cooked all the way through.
- While the cake is baking, combine the sugar and orange juice in a saucepan and simmer for 3 minutes.
- Cool the syrup and pour over the warm cake.
- Serve with cream, strawberries and raspberries.