Orange semolina cake with rhubarb compote recipe | Sainsbury`s Magazine
Prep this moist orange cake recipe and rhubarb compote recipe the day before and bring to room temperature about an hour before serving
Ingredients
- 180g unsalted butter, melted and cooled, plus extra to grease
- 240g fine semolina
- 200g granulated sugar
- 2 tsp baking powder
- zest of 1 orange
- ½ tsp fine salt
- 240g 5% fat Greek yogurt
- 175ml milk
- 2 tsp vanilla bean paste
- crème fraîche, to serve
- 400g rhubarb, cut into 2cm pieces
- 150g granulated sugar
- juice of 1 lemon
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