Easy recipe Citrus Semolina Syrup Cake Recipe

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about two oranges three lemons two hundred and fiftyg unsalted butter, softened about two one quarter cups caster sugar one teaspoon vanilla (Recipes by ingridients vanilla) essence five eggs about two cups semolina (see note) about two teaspoons baking powder (Recipes by ingridients baking powder) two hundredg ground almonds one quarter cup orange (Recipes by ingridients orange) juice or Grand Marnier (see note)Step one Preheat oven to one hundred and seventyC. Grease a about two litre-capacity, twenty-sixcm (top) gugelhopf (ring) pan. Step about two Finely grate rind of one orange (Recipes by ingridients orange) and about two lemons. Using an electric mixer, beat butter, one one quarter cups of sugar, rinds and vanilla (Recipes by ingridients vanilla) together until light and creamy. Add eggs, one at a time, mixing well after each addition. Citrus Semolina Syrup Cake Recipe. Add semolina, baking powder (Recipes by ingridients baking powder) and almonds. Mix gently to combine. Step three Spoon mixture into prepared pan. Citrus Semolina Syrup Cake Recipe. Bake for one hour or until a skewer inserted into the centre comes out clean. Step about four Shred rind from remaining orange (Recipes by ingridients orange) and lemon. Juice fruit. Citrus Semolina Syrup Cake Recipe. Combine juice, remaining sugar and Grand Marnier or orange (Recipes by ingridients orange) juice in a saucepan over low heat. Cook, stirring, until syrup comes to the boil. Citrus Semolina Syrup Cake Recipe. Reduce heat. Simmer for ten minutes or until reduced by half. Citrus Semolina Syrup Cake Recipe. Step five Using a skewer, pierce holes in surface of warm. cake (Recipes by ingridients cake) Pour three-quarters of syrup over. cake (Recipes by ingridients cake) Add shredded rind to remaining syrup. Stand cake (Recipes by ingridients cake) in pan for about fifteen minutes before turning onto a plate. Spoon over remaining syrup and serve..