Recipe taken from The Mediterranean Table (Ryland Peters & Small, £19.99).
Recipe by Jenny Linford. Photography by Steve Painter.
Ingredients - Serves: 8
150g / 10 tablespoons butter, softened 175g
3/4 cup plus 2 tablespoons caster / granulated sugar
Grated zest and freshly squeezed juice of 1/2 orange
2 eggs 100ml
6 tablespoons creme fraiche / sour cream 125g
1 cup plain flour, sifted
1 teaspoon baking powder
125g / 1 cup plus 2 tablespoons fine semolina
A pinch of sea salt
Juice of 1 large orange 150g
3/4 cup caster / granulated sugar
1 teaspoon orange flower water
Creme fraiche / sour cream to serve
You will need a loose-based 20 cm/8 in. cake pan
Preheat the oven to 180 ° C (350 ° F) Gas 4.
In a mixing bowl, cream together the butter and sugar until well-mixed. Add the orange zest and juice, then the eggs, one at a time, followed by the creme fraiche / sour cream and mix well. Add the flour, baking powder, semolina and salt and fold in. Transfer to the cake pan and bake in the preheated oven for 1 hour until golden-brown.
While the cake is baking, prepare the orange syrup. Place the orange juice and sugar in a small saucepan and gently heat, stirring, until the sugar has dissolved. Turn off the heat and wait until the pan has cooled, then mix in the orange flower water.
Test whether or not the cake is ready by piercing with a fine skewer; if it comes out clean, the cake is cooked, if not, bake it for a few minutes longer.
Remove the cake from the oven and place it on a rimmed baking sheet. While warm, pierce the top of the cake all over with a skewer. Pour over the orange syrup, then cover the cake and set it aside to cool and soak up the syrup for a few hours or overnight. Serve with creme fraiche / sour cream.